Lv72
3520 积分 2023-07-23 加入
Emulsifying properties of proteins: evaluation of a turbidimetric technique
2个月前
已完结
Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin
4个月前
已完结
Polydopamine-immobilized lysozyme for the fabrication of antibacterial films and its application in the preservation of fresh pork
5个月前
已完结
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
5个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
5个月前
已完结
Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
7个月前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
8个月前
已完结
A functional analysis of the effects of the molecular weight of dextran on ε-polylysine-dextran conjugate created through the maillard reaction
8个月前
已完结
Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction
8个月前
已完结
Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH
8个月前
已完结
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