Lv1
92 积分 2023-11-06 加入
Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review
1个月前
已完结
The rheological properties of calcium-induced milk gels
1个月前
已完结
Preparation of yogurt-flavored bases by mixed lactic acid bacteria with the addition of lipase
1个月前
已完结
A pH shift approach to the improvement of interfacial properties of plant seed proteins
1个月前
已完结
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification
1个月前
已完结
Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes
2个月前
已完结
Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
3个月前
已完结
Thermosonication-induced structural changes and solution properties of mung bean protein
3个月前
已完结
Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk
3个月前
已完结
Fortification of Plant-based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An in Vitro Digestion Study
3个月前
已关闭
皖公网安备34019202002308
