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10 积分 2025-06-27 加入
Buffering capacity of protein-based model food systems in the gastric digestive environment
1个月前
已完结
Effect of using kiwi fruit and heart of date palm slurries as a novel acceleration ripening enzyme source on the physicochemical, textural, and sensorial properties of Ras cheese
1个月前
已完结
A novel coaxial 3D printed reduced-fat cheese incorporating resistant starch as inner core material
1个月前
已关闭
Chemical insights into marine lipid oxidation and its dual role in atherosclerosis: implications for food processing and functional food development
1个月前
已完结
LipidIN: a comprehensive repository for flash platform-independent annotation and reverse lipidomics
1个月前
已完结
Analysis and Comparison of Lipids in Monascus-Fermented Cheese from Different Ripening Periods Based on UHPLC-QTRAP MS Quantitative Lipidomics
1个月前
已完结
Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese
2个月前
已完结
Influence of protein addition in plant-based cheese
2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
2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
2个月前
已完结
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