Lv4
410 积分 2022-10-03 加入
Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition
17天前
已完结
Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk
1个月前
已完结
Hydration of casein micelles and caseinates: Implications for casein micelle structure
1个月前
已完结
Impact of variation in calcium level on the technofunctional properties of milk protein concentrate
1个月前
已完结
Impact of total calcium in milk protein concentrate on its interaction with the aqueous phase
1个月前
已完结
Salt partition, ion equilibria, and the structure, composition, and solubility of micellar calcium phosphate in bovine milk with added calcium salts
1个月前
已完结
Heat induced aggregation and gelation of casein submicelles
1个月前
已关闭
Milk Ultracentrifugal Opalescent Layer.2. Physico-Chemical Properties
1个月前
已完结
Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents
1个月前
已完结
Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions
1个月前
已关闭
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