Lv31
250 积分 2024-03-18 加入
A standardised staticin vitrodigestion method suitable for food – an international consensus
19分钟前
待确认
Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption
2小时前
已完结
A simple method to generate β-casomorphin-7 by in vitro digestion of casein from bovine milk
2小时前
已完结
Protein‐added kefir: biochemical changes in in vitro digestion stages
3小时前
已完结
Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion
7小时前
已完结
Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation
15天前
已完结
Tuning the Gel Network Structure and Rheology of Acid-Induced Casein Gels via Thiol Blocking
17天前
已完结
Multi-scale organization and rheology of casein and pea protein mixed hydrogels formed by acidification: Effects of ratio and temperature
17天前
已完结
Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
21天前
已完结
Multi-scale organization and rheology of casein and pea protein mixed hydrogels formed by acidification: Effects of ratio and temperature
21天前
已完结
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