Lv4
532 积分 2023-11-30 加入
Membrane separation processes for enrichment of bovine and caprine milk oligosaccharides from dairy byproducts
13天前
已完结
Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability
1个月前
已完结
Synergistic effect of gellan gum and guar gum on improving the foaming properties of soy protein isolate-based complexes: Interaction mechanism and interfacial behavior
1个月前
已完结
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate
1个月前
已完结
Regulating the lipid droplet interface based on milk fat globule membrane, exogenous phospholipids, and milk protein: Improving the stability of a specific high-fat emulsions
1个月前
已关闭
Impact of fatty acid chain length and content on hydrophobicity of starch films: Structure-property analysis
1个月前
已完结
Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams
1个月前
已完结
Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach
1个月前
已关闭
Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
2个月前
已完结
Foaming properties of milk: A review of the influence of composition and processing
2个月前
已关闭
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