Lv2
196 积分 2025-09-26 加入
Effects of pH Shifting and Protein-Glutaminase on Techno-Functional Properties, In Vitro Digestibility, and Flavor Characteristics of Walnut Protein
9天前
已完结
Lipidomics of coconut, almond and soybean milks - Comprehensive characterization of triacylglycerol class and comparison with bovine milk
26天前
已完结
Effects of enzymatic modification on the stability of cashew-based milk
26天前
已完结
Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix
29天前
已完结
Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods
29天前
已完结
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks
1个月前
已完结
Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison
1个月前
已完结
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks
1个月前
已完结
Production of milks and kefir beverages from nuts and certain physicochemical analysis
2个月前
已完结
Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives
2个月前
已关闭
皖公网安备34019202002308
