Lv21
150 积分 2024-10-27 加入
Dynamic analysis of quality characteristics and flavor development in yogurt fermented with Lentinula edodes polysaccharides
1小时前
求助中
Enhancement of the gas/water interfacial properties of heat-induced α-lactalbumin via inhibiting the thermal aggregation: impacts of gypenoside concentrations
5小时前
已完结
Comparative Proteomics Profiling of Milk Fat Globule Membrane Protein Powders from Bovine Buttermilk and Cheese Whey
6小时前
已完结
Exploring the role of surface-enhanced Raman spectroscopy (SERS) in ensuring dairy quality and safety: recent progress and future prospects
6小时前
已完结
Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation
6小时前
已完结
Metal-phenolic networks enhanced the protection of excipients for probiotics during freeze-drying
5天前
已完结
2′-Fucosyllactose affects brain development of humanized- microbiome weanling mice through gut-brain axis
9天前
已关闭
Unraveling gelation in ultra-high-temperature sterilized milk: compositional changes and proteomic characterization
1个月前
已完结
Structure and functional characteristics of glutathione-regulated whey protein isolate: Impacts of temperature
1个月前
已完结
Potential effects of pH changes in the micro-environment during desalination on infant powder: the perspective of pH shift affecting whey protein molecular structure and function
1个月前
已完结
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