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24 积分 2025-11-21 加入
Understanding the mechanism of cold gel formation in reconstituted micellar casein dispersions
2天前
已完结
High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders
1个月前
已完结
Milk protein concentrates: opportunities and challenges
1个月前
已完结
Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese
5个月前
已完结
Effects of thermal and stretching treatments on the physicochemical and functional properties of mozzarella cheese
5个月前
已完结
Understanding mozzarella cheese microstructure with Raman confocal imaging
5个月前
已完结
Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt
7个月前
已完结
Constructing Clean Labelled Oleogels with Whey Protein: An Emulsion Template Approach to Enhance Physicochemical Properties, Rheology, and Stability
7个月前
已完结
Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion
7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
9个月前
已完结
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