Lv31
284 积分 2025-08-18 加入
Probiotic potential and safety properties of Limosilactobacillus fermentum A51 with high exopolysaccharide production
1小时前
已完结
Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification
6小时前
已完结
Screening and Characterization of novel umami peptides in Cheddar cheese using peptidomics and bioinformatics approaches
30天前
已完结
Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese
1个月前
已完结
Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese
1个月前
已完结
Small and large deformation rheology on pizza cheese as an example of application to study anisotropic properties of food soft materials
1个月前
已完结
Rheology and microstructure of thermoresponsive composite gels of hematite pseudocubes and Pluronic F127
1个月前
已完结
Rheology and microstructure of thermoresponsive composite gels of hematite pseudocubes and Pluronic F127
1个月前
已完结
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