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706 积分 2023-11-29 加入
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
12天前
已完结
Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture, and sensory properties
12天前
已完结
Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging
12天前
已完结
Protein fortification of model cheese matrices using whey protein-enriched double emulsions
12天前
已完结
Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese
1个月前
已完结
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
1个月前
已完结
Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese
1个月前
已完结
Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments
1个月前
已完结
Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese
1个月前
已完结
Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids
1个月前
已完结
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