Lv4
536 积分 2022-10-24 加入
An Exploration of the Antioxidative and Anti-Inflammatory Role of Lactiplantibacillus plantarum 106 via Improving Mitochondrial Function
1个月前
已完结
Mitochondria, oxygen metabolism and the regulation of cell death
3个月前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
3个月前
已完结
A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food
3个月前
已完结
Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
4个月前
已完结
Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
4个月前
已完结
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends
4个月前
已完结
Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction
4个月前
已完结
Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction
4个月前
已完结
Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activity
4个月前
已完结
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