Lv41
480 积分 2024-03-18 加入
The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk
9个月前
已关闭
Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues
11个月前
已完结
Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes
11个月前
已完结
Preparation of casein hydrolysate by two-step enzymatic hydrolysis and its immunomodulatory activities in vitro and in vivo
1年前
已完结
Biophysical insights into modulating lipid digestion in food emulsions
1年前
已完结
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