Lv11
24 积分 2025-06-27 加入
A novel coaxial 3D printed reduced-fat cheese incorporating resistant starch as inner core material
4小时前
求助中
Chemical insights into marine lipid oxidation and its dual role in atherosclerosis: implications for food processing and functional food development
7天前
已完结
LipidIN: a comprehensive repository for flash platform-independent annotation and reverse lipidomics
7天前
已完结
Analysis and Comparison of Lipids in Monascus-Fermented Cheese from Different Ripening Periods Based on UHPLC-QTRAP MS Quantitative Lipidomics
7天前
已完结
Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese
28天前
已完结
Influence of protein addition in plant-based cheese
29天前
已完结
Enhancing plant-based cheese formulation through molecular docking and dynamic simulation of tocopherol and retinol complexes with zein, soy and almond proteins via SVM-machine learning integration
1个月前
已完结
Enhancing plant-based cheese formulation through molecular docking and dynamic simulation of tocopherol and retinol complexes with zein, soy and almond proteins via SVM-machine learning integration
1个月前
已完结
Understanding pH dynamics in cheesemaking: insights across different cheese varieties
1个月前
已完结
Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties
1个月前
已关闭
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