Lv31
260 积分 2024-04-02 加入
Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk
1个月前
已完结
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review
5个月前
已完结
Applications of High‐Pressure Homogenization and Microfluidization for Milk and Dairy Products
5个月前
已完结
Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
5个月前
已完结
Phospholipid–Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane
6个月前
已完结
Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk
6个月前
已完结
Research development of measurement methods of food emulsions stabilities
7个月前
已完结
Physical Chemistry of Milk Fat Globules
7个月前
已完结
Self-priming arrest by modified random oligonucleotides facilitates the quality control of whole genome amplification
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