Lv42
640 积分 2026-04-24 加入
Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas
17小时前
已完结
Protein digestion and in vitro immune reactivity across successive manufacturing stages of infant formula
4天前
已完结
Effects of different thermal treatments on physicochemical properties, gastrointestinal digestion, and in vitro allergenicity-related responses of an infant formula protein model
4天前
已完结
From pilot to industrial production scale to better understand how dairy powders evolve during shipment
1个月前
已完结
Changes in harmful Maillard reaction products in low-temperature long-time pasteurization-treated milks reconstituted from whole-milk powders after different storage times
1个月前
已完结
Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions
1个月前
已完结
Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions
1个月前
已完结
Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder
1个月前
已完结
The effect of homogenisation pressure on the microstructure of milk during evaporation and drying: particle-size distribution, electronic scanning microscopy, water activity and isotherm
1个月前
已完结
Comparison of 254 and 222 nm Ultraviolet‐C Light for Treatment of Wheat Flour and Infant Formula: Antimicrobial Capacity, Color Analysis, and Light Energy Efficiency
1个月前
已完结
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