Lv3
240 积分 2024-04-02 加入
Foaming properties of milk: A review of the influence of composition and processing
2个月前
已完结
Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties
2个月前
已完结
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments
2个月前
已完结
Disruption and Reassociation of Casein Micelles under High Pressure: Influence of Milk Serum Composition and Casein Micelle Concentration
2个月前
已完结
Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products
3个月前
已完结
Milk polar lipids composition and functionality: a systematic review
3个月前
已完结
Phospholipid Asymmetry in Biological Membranes: Is the Role of Phosphatidylethanolamine Underappreciated?
3个月前
已完结
Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk
5个月前
已完结
Establishment of a dual droplet digital PCR method for detecting the Brucella abortus A19-ΔVirB12 strains
6个月前
已完结
Improved adaptive neural network three-dimensional tracking control for autonomous underwater vehicles using high-power terms
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