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26 积分 2024-01-07 加入
Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage
3小时前
待确认
Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels
3小时前
待确认
Titration and HPLC Characterization of Kombucha Fermentation: A Laboratory Experiment in Food Analysis
9天前
已完结
Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study
9天前
已完结
Screening for folic acid content in vitamin-fortified beverages
1个月前
已完结
Simultaneous determination of vitamins A, D3 and E in milk and dairy foods by HPLC
1个月前
已完结
Simultaneous determination of vitamins A, D3 and E in milk and dairy foods by HPLC
1个月前
已完结
Co-stabilised vitamin D₃ Pickering emulsions with zein-pullulan particles and small molecular weight emulsifiers: Emulsion stability, rheological behavior, and in vitro release properties
1个月前
已完结
Co-stabilised vitamin D₃ Pickering emulsions with zein-pullulan particles and small molecular weight emulsifiers: Emulsion stability, rheological behavior, and in vitro release properties
1个月前
已完结
Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion
4个月前
已完结
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