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40 积分 2024-12-19 加入
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
1天前
已完结
Effect of glucose substitution by low-molecular weight chitosan-derivatives on functional, structural and antioxidant properties of maillard reaction-crosslinked chitosan-based films
3天前
已完结
Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability
3天前
已完结
Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures
3天前
已完结
Effect of soybean phosphatidylethanolamine-tamarind gum Maillard conjugate on physicochemical stability of water-in-oil emulsions
4天前
已完结
Proteoglycans and proteoglycan mimetics for tissue engineering
3个月前
已完结
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