Lv5
820 积分 2025-10-31 加入
Effect of pasteurization and storage on the bioavailability of milk proteins during in vitro intestinal digestion and Caco-2 cell transport
4天前
已完结
Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
10天前
已完结
Importance of casein micelle size and milk composition for milk gelation
17天前
已完结
Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment
17天前
已完结
Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk
19天前
已完结
High pressure treatment of bovine milk: effects on casein micelles and whey proteins
19天前
已完结
The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk
19天前
已完结
A high proportion of A2 β-casein in β-casein impairs the gel properties of fermented milk by affecting protein aggregation following heat treatment
24天前
已完结
Revisiting the interpretation of casein micelle SAXS data
27天前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
27天前
已完结
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