Lv1
18 积分 2023-09-05 加入
Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates
2个月前
已完结
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
2个月前
已完结
Bioinspired core-shell microparticle for dual-delivery of prebiotic and probiotic for the treatment of ulcerative colitis
4个月前
已完结
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
4个月前
已完结
pH-responsive chitosan hollow microspheres pro-flavor based on interfacial Schiff-base bonding for controlled release of cinnamaldehyde
4个月前
已完结
Effect of glycosylation modification on structure and properties of soy protein isolate: A review
5个月前
已完结
Advances in the stability challenges of bioactive peptides and improvement strategies
6个月前
已完结
Production and achievements of Sesamum indicum industry in the world: Past and current state
7个月前
已完结
Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose
8个月前
已完结
Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate
8个月前
已完结
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