Lv2
160 积分 2024-03-25 加入
Dual modification of soy protein isolate by phlorotannins and enzymatic hydrolysis: Stability and digestive properties
3天前
已完结
Mechanistic insights into the effects of controlled enzymatic hydrolysis on the binding behaviors between soy protein isolate and off-flavor compounds
3天前
已完结
Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: gelation properties and binding abilities with selected flavour compounds
3天前
已完结
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties
3天前
已完结
Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds
4天前
已完结
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
4天前
已完结
Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction
4天前
已完结
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
4天前
已完结
Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing
4天前
已完结
Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate
4天前
已完结
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