Lv4
780 积分 2024-01-15 加入
Effect of pH on the reaction mechanism of thermal denaturation and aggregation of bovine β-lactoglobulin
2天前
已完结
The effect of ionic regulation on the structure of whey protein during ultrafiltration process and hydraulic reverse cleaning efficiency
9天前
已完结
Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes
9天前
已完结
Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes
9天前
已关闭
Current concepts of casein and casein micelle structure, interactions, and dynamics
11天前
已完结
Prediction of the Interaction Potential of Microgel Particles from Rheometric Data. Comparison with Different Models
14天前
已完结
Connection between dynamic rheometry and pair interactions of casein micelles in concentrated skim milk
14天前
已完结
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples
15天前
已完结
Cross-Linking Behavior and Foaming Properties of Bovine α-Lactalbumin after Glycation with Various Saccharides
27天前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
1个月前
已完结
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