Lv51
1060 积分 2023-06-07 加入
Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan
10天前
已完结
Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating
10天前
已完结
Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage
10天前
已完结
Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating
10天前
已完结
Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties
12天前
已完结
Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH
12天前
已完结
Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement
12天前
已完结
Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating
14天前
已完结
TiCl4-mediated deoxygenative reduction of aromatic ketones to alkylarenes with ammonia borane
1个月前
已完结
A Green and Efficient Monoacylation Strategy for Symmetrical Diamines in Microreactors
1个月前
已完结
皖公网安备34019202002308
