Lv11
28 积分 2025-11-21 加入
Milk protein concentrates: opportunities and challenges
2小时前
已完结
Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese
4个月前
已完结
Effects of thermal and stretching treatments on the physicochemical and functional properties of mozzarella cheese
4个月前
已完结
Understanding mozzarella cheese microstructure with Raman confocal imaging
4个月前
已完结
Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt
5个月前
已完结
Constructing Clean Labelled Oleogels with Whey Protein: An Emulsion Template Approach to Enhance Physicochemical Properties, Rheology, and Stability
6个月前
已完结
Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion
6个月前
已完结
Pre-acidification modulates stretchability of casein gels via multi-scale structural remodeling mechanisms of hydrogen bonding-calcium phosphate network coupling
7个月前
已完结
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