18 results on '"Ren, Fazheng"'
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2. Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose
3. Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning
4. Improved stability, epithelial permeability and cellular antioxidant activity of β-carotene via encapsulation by self-assembled α-lactalbumin micelles
5. Formation and characterization of peptides in egg white during storage at ambient temperature
6. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments
7. Yak milk fat globules from the Qinghai-Tibetan Plateau: Membrane lipid composition and morphological properties
8. Structure–affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity
9. Interaction of phenolic acids and their derivatives with human serum albumin: Structure–affinity relationships and effects on antioxidant activity
10. Systemic screening of milk protein-derived ACE inhibitors through a chemically synthesised tripeptide library
11. Attenuated effects of peptides derived from porcine plasma albumin on in vitro lipid peroxidation in the liver homogenate of mice
12. Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing
13. Characterization, spectroscopic and crystallographic analyses of β-lactoglobulin and docosahexaenoic acid nanocomplexes
14. Characterization of the key odorants contributing to retronasal olfaction during bread consumption
15. Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2′-fucosyllactose
16. Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globules
17. Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread
18. The pressure-induced, lactose-dependent changes in the composition and size of casein micelles
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