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116 积分 2022-10-24 加入
Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
11天前
已完结
Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
12天前
已完结
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends
12天前
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
12天前
已完结
Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction
12天前
已完结
Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activity
12天前
已完结
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions
22天前
已完结
An antioxidative galactomannan–protein complex isolated from fermentation broth of a medicinal fungus Cs-HK1
25天前
已完结
Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications
26天前
已完结
Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study
30天前
已完结
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