Lv2
170 积分 2023-11-30 加入
Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis
8小时前
已完结
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
5个月前
已完结
Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
6个月前
已完结
Functionality and Application of Emulsion Gels in Fat Replacement Strategies for Dairy Products
6个月前
已完结
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
6个月前
已完结
Milk casein hydrolysate peptides regulate starch digestion through inhibition of α-glucosidase: An insight into the active oligopeptide screening, enzyme inhibition behaviors, and oligopeptide-enzyme binding interactions
6个月前
已完结
A novel α-glucosidase inhibitor from pine bark
7个月前
已完结
Production of bioactive peptides from bovine caseins
7个月前
已完结
Generation of bioactivities from proteins of animal sources by enzymatic hydrolysis and the Maillard reaction
10个月前
已完结
Cheese as a Food Ingredient
10个月前
已完结
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