Lv11
30 积分 2024-03-07 加入
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
2小时前
已完结
Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion
1个月前
已完结
Advances in the preparation and application of microencapsulation to protect food functional ingredients
3个月前
已完结
Evaluation of Fructo-, Inulin-, and Galacto-Oligosaccharides on the Maillard Reaction Products in Model Systems with Whey Protein
4个月前
已完结
Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
4个月前
已完结
Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
4个月前
已关闭
Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta
6个月前
已完结
Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry
8个月前
已完结
Comparison of Glycated Ovalbumin–Monosaccharides in the Attenuation of Ovalbumin-Induced Allergic Response in a BALB/C Mouse Model
8个月前
已完结
Reducing the Allergenicity of Shrimp Tropomyosin and Allergy Desensitization Based on Glycation Modification
8个月前
已完结
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