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70 积分 2025-10-30 加入
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
11天前
已完结
The effect of homogenization pressure on the flavor and flavor stability of whole milk powder
20天前
已完结
The effects of homogenization pressure on yak milk fat globules during storage:structure, crystallization properties, lipid oxidation, and protein oxidation
26天前
已完结
Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics
26天前
已完结
Effects of Ultra-High-Pressure Jet Processing on Casein Structure and Curdling Properties of Skimmed Bovine Milk
26天前
已完结
Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk
27天前
已关闭
Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk
27天前
已完结
Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk
1个月前
已完结
The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk
1个月前
已完结
Application of pressure homogenization on whole human milk pasteurized by high hydrostatic pressure: Effect on protein aggregates in milk fat globule membrane and skim milk phases
1个月前
已完结
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