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22 积分 2025-10-21 加入
Milk protein hydrolysates obtained with immobilized alcalase and neutrase on magnetite nanoparticles: Characterization and antigenicity study
6小时前
待确认
Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre‐emulsification method
7小时前
已完结
The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product
7小时前
已完结
The relevance of particle size and zeta-potential in protein processing
1个月前
已完结
Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion
2个月前
已完结
Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1-: β-casein
2个月前
已关闭
Invited review: Understanding the behavior of caseins in milk concentrates
2个月前
已完结
Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins from donkey colostrum and mature milk
2个月前
已完结
Homogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions: Oxidation Linked to Changes in Protein Composition at the Oil−Water Interface
2个月前
已完结
A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
2个月前
已完结
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