Lv317
286 积分 2026-09-16 加入
Plant fat vs. milk fat-based fresh cheese: Microstructure, rheology, and sensory properties
18小时前
已完结
Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps
10天前
已完结
Monitoring cheese ripening by single-sided nuclear magnetic resonance
10天前
已关闭
Clarifying the "component-structure-function" mechanism in processed mozzarella cheese: the mechanistic role of fat, protein, and water interactions on quality and texture
19天前
已完结
Genomic diversity and thermal niches of Aspergillus molds disrupting rind formation of surface-ripened cheeses
27天前
已完结
Metabolomics-based screening identifies Aspergillus strains that accumulate bioactive leucine catabolites and fatty acid ethyl esters in koji mold-ripened cheese
27天前
已完结
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