Lv11
30 积分 2024-03-13 加入
Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality
4小时前
已完结
Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts
9小时前
求助中
Foaming properties of heat-aggregated microparticles from whey proteins
9小时前
已完结
Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation
5天前
已完结
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
8天前
已完结
The stability and bioavailability of curcumin loaded α-lactalbumin nanocarriers formulated in functional dairy drink
9天前
已完结
Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners
12天前
已完结
Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions
13天前
已完结
Charge-dependent insertion of β-lactoglobulin into monoglyceride monolayers
14天前
已完结
Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging
14天前
已完结
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