Lv1
86 积分 2023-10-20 加入
Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms
2天前
已完结
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
5天前
已完结
Comprehensive comparison of physicochemical properties, volatile flavor compounds and functional activities of double protein yogurt with different soymilk and cow milk additions
1个月前
已完结
Ultrasound combined with pH-shifting improved the emulsification and stability of coconut meal protein isolate by modifying physicochemical properties and intermolecular forces
1个月前
已完结
Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability
1个月前
已完结
Physicochemical, microbiological and metabolomics changes in yogurt supplemented with lactosucrose
4个月前
已完结
Effects of ultrasound treatment on structural and functional properties of radish seed protein
6个月前
已完结
皖公网安备34019202002308
