Lv21
140 积分 2023-11-30 加入
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
15天前
已完结
Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
20天前
已完结
Functionality and Application of Emulsion Gels in Fat Replacement Strategies for Dairy Products
21天前
已完结
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
21天前
已完结
Milk casein hydrolysate peptides regulate starch digestion through inhibition of α-glucosidase: An insight into the active oligopeptide screening, enzyme inhibition behaviors, and oligopeptide-enzyme binding interactions
22天前
已完结
A novel α-glucosidase inhibitor from pine bark
1个月前
已完结
Production of bioactive peptides from bovine caseins
2个月前
已完结
Generation of bioactivities from proteins of animal sources by enzymatic hydrolysis and the Maillard reaction
4个月前
已完结
Cheese as a Food Ingredient
4个月前
已完结
Cheese | Enzyme-Modified Cheese
4个月前
已完结
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