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190 积分 2024-04-02 加入
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review
4个月前
已完结
Applications of High‐Pressure Homogenization and Microfluidization for Milk and Dairy Products
4个月前
已完结
Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
4个月前
已完结
Phospholipid–Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane
4个月前
已完结
Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk
5个月前
已完结
Research development of measurement methods of food emulsions stabilities
5个月前
已完结
Physical Chemistry of Milk Fat Globules
5个月前
已完结
Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions
5个月前
已完结
Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
5个月前
已完结
The effects of full‐stream and partial high‐pressure homogenisation on the properties of milk emulsion
5个月前
已完结
Self-priming arrest by modified random oligonucleotides facilitates the quality control of whole genome amplification
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