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140 积分 2025-10-30 加入
Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk
1个月前
已完结
Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow’s milk
1个月前
已完结
Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts
2个月前
已完结
The effect of homogenization pressure on the flavor and flavor stability of whole milk powder
3个月前
已完结
The effects of homogenization pressure on yak milk fat globules during storage:structure, crystallization properties, lipid oxidation, and protein oxidation
3个月前
已完结
Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics
3个月前
已完结
Effects of Ultra-High-Pressure Jet Processing on Casein Structure and Curdling Properties of Skimmed Bovine Milk
3个月前
已完结
Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk
3个月前
已关闭
Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk
3个月前
已完结
Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk
3个月前
已完结
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