Lv3
400 积分 2022-10-21 加入
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt
6个月前
已完结
Transglutaminase，glucono-δ-lactone，and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese
6个月前
已完结
Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures
7个月前
已完结
Effect of the stretching temperature on the texture and thermophysical properties of mozzarella cheese
7个月前
已完结
Effect of pH and calcium level on the biochemical，textural and functional properties of reduced-fat Mozzarella cheese
7个月前
已完结
Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review
8个月前
已完结
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