Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction.
about
Modeling food matrix effects on chemical reactivity: Challenges and perspectives.Making microenvironments: A look into incorporating macromolecular crowding into in vitro experiments, to generate biomimetic microenvironments which are capable of directing cell function for tissue engineering applications.Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.Interface-related attributes of the Maillard reaction-born glycoproteins.Multiple layers and conjugate materials for food emulsion stabilization.
P2860
Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction.
description
2015 nî lūn-bûn
@nan
2015 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2015 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
name
Macromolecular crowding condit ...... und-induced Maillard reaction.
@ast
Macromolecular crowding condit ...... und-induced Maillard reaction.
@en
type
label
Macromolecular crowding condit ...... und-induced Maillard reaction.
@ast
Macromolecular crowding condit ...... und-induced Maillard reaction.
@en
prefLabel
Macromolecular crowding condit ...... und-induced Maillard reaction.
@ast
Macromolecular crowding condit ...... und-induced Maillard reaction.
@en
P50
P1433
P1476
Macromolecular crowding condit ...... und-induced Maillard reaction.
@en
P2093
Ayah Al-Hanish
P304
P356
10.1016/J.FOODCHEM.2015.01.042
P577
2015-01-13T00:00:00Z