Lv2
182 积分 2025-12-15 加入
Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes
27天前
已完结
Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream
1个月前
已完结
Influence of polysaccharides and pasteurization on stability of plant-based milks containing fat globule and casein micelle analogs
1个月前
已完结
Metal-organic frameworks-based nanozyme sensor array for the discrimination of biogenic amines and detection of histamine
1个月前
已完结
Horseradish peroxidase-catalyzed formation of polydopamine for ultra-sensitive magnetic relaxation sensing of aflatoxin B1
1个月前
已完结
Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream
3个月前
已完结
Influence of the ratio of fresh cream to anhydrous milk fat on the quality and flavor of recombined protein-based emulsions
3个月前
已完结
Trends in lactose-derived bioactives: synthesis and purification
4个月前
已完结
An Overview of Membrane Technology in Dairy & Food Industry
4个月前
已完结
Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking
4个月前
已完结
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