Lv1
30 积分 2025-06-18 加入
Protein–polysaccharide interactions and aggregates in food formulations
5小时前
待确认
Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin
23天前
已完结
FORMATION OF WHEY PROTEIN POLYMERS: EFFECTS OF A TWO‐STEP HEATING PROCESS ON RHEOLOGICAL PROPERTIES
1个月前
已完结
Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review
2个月前
已完结
Techniques to improve the functional properties of whey proteins
2个月前
已完结
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
2个月前
已完结
Use of Whey Protein Soluble Aggregates for Thermal Stability—A Hypothesis Paper
2个月前
已完结
A State of Art Review of the Viscosity Behavior of Nano-Lubricants Containing MWCNT Nanoparticles: Focusing on Engine Lubrication Goals
2个月前
已完结
A Recent Review of Viscosity Models for Nanofluids
2个月前
已完结
Analytical Methods for Food and Dairy Powders
2个月前
已关闭
皖公网安备34019202002308
