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Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
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Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion
1个月前
已完结
Remarkable improvement in the storage stability of maltodextrin through 1,4-α-glucan branching enzyme modification
1个月前
已完结
Use of FTIR and mass spectrometry for characterization of glycated caseins
1个月前
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Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets
1个月前
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Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes
1个月前
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Starch removal treatment, not the specific thermal processing techniques, improved protein digestibility of corn (Zea mays) gluten meal
1个月前
已完结
N-glycosylation of milk proteins: A review spanning 2010–2022
2个月前
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Recent advances of selected novel processing techniques on shrimp allergenicity: A review
2个月前
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Three-Dimensional Reconstruction of Two-Dimensional Cardiovascular Angiography Image Sequences by Local Threshold Segmentation Algorithm
3个月前
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