Lv4
416 积分 2024-08-15 加入
Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium
1小时前
已完结
Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate
23天前
已完结
Structuring and Functionalization of Dispersions Containing Egg Yolk, Plasma and Granules Induced by Mechanical Treatments
1个月前
已完结
Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure
1个月前
已完结
HHP treatment of liquid egg at 200-350 MPa
1个月前
已完结
Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions
1个月前
已完结
Whey Protein Enzymatic Breakdown: Synthesis, Analysis, and Discovery of New Biologically Active Peptides in Papain-Derived Hydrolysates
1个月前
已完结
Comparative Peptidomics Analysis of Fermented Milk by Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus delbrueckii ssp. lactis
1个月前
已完结
A review on role of artificial intelligence in food processing and manufacturing industry
1个月前
已完结
Trends on Advanced Information and Communication Technologies for Improving Agricultural Productivities: A Bibliometric Analysis
1个月前
已完结
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