Lv11
40 积分 2025-11-23 加入
A comprehensive approach about comparison between drying technologies and powdered dairy products
7小时前
已完结
Development of a microencapsulated synbiotic product and its application in yoghurt
1个月前
已关闭
Interactions between proteins and partial acylglycerols at oil-water and air-water interfaces of partially crystalline emulsions: Interfacial structure, adsorption, and foaming behavior
1个月前
已完结
Comparison of different strategies based on β-casein dynamics to encapsulate curcumin in casein micelles
2个月前
已完结
Fabrication, characterization, interactions, and controlled release of quercetin by surface-functionalized nanoparticle-protein corona
2个月前
已完结
Preparation of casein hydrolysate by two-step enzymatic hydrolysis and its immunomodulatory activities in vitro and in vivo
2个月前
已完结
Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
2个月前
已完结
Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria
2个月前
已完结
A critical review on biogenic amines in dairy: Formation pathways, toxicity, and regulatory standards
2个月前
已完结
Molecular details of the formation of soluble aggregates during ultrafiltration or microfiltration combined with diafiltration of skim milk
3个月前
已关闭
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