Lv21
120 积分 2024-05-30 加入
Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity
3小时前
已完结
Mechanical properties and water resistance improvement of thermoplastic modified starch, carboxymethyl cellulose, and zinc oxide nanometal particles by reactive blending
16天前
已完结
Effects of esterification and enzymatic modification on the properties of wheat starch and dough
16天前
已完结
Ultrasound-assisted polysaccharide extraction from Fritillaria ussuriensis Maxim. And its structural characterization, antioxidant and immunological activity
16天前
已完结
Controlling high amylose corn starch modulates the structural features and digestive properties of rice noodles
19天前
已完结
Ultrasound-assisted enzymatic extraction of jujube (Ziziphus jujuba Mill.) polysaccharides: Extraction efficiency, antioxidant activity, and structure features
21天前
已完结
Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: a comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properties
1个月前
已完结
Prospects of phycoerythrin: Structural features, antioxidation and applications in food
1个月前
已完结
Comprehensive evaluation on phenolic derivatives and antioxidant activities of diverse yellow maize varieties
1个月前
已完结
Structural variation of rice starch in response to temperature during microwave heating before gelatinisation
1个月前
已关闭
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