Lv11
70 积分 2026-04-09 加入
A high proportion of A2 β-casein in β-casein impairs the gel properties of fermented milk by affecting protein aggregation following heat treatment
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Innovative Processing Technologies as Structure-Engineering Tools for Soy Protein Hydrocolloids: A Mechanistic Review of Molecular Assembly, Interfacial Functionality, and Digestive Behavior
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