Lv2
158 积分 2025-06-22 加入
Studies on selected physicochemical properties and microstructure of β-casein-enriched ingredients for applications in formulated nutritional products
23天前
已关闭
Interactions of κ-carrageenan with whey proteins in gels formed at different pH
2个月前
已完结
Structural analysis of tamarind seed xyloglucan oligosaccharides using β-galactosidase digestion and spectroscopic methods
4个月前
已完结
Properties of dextran as a cryoprotectant in ice cream
4个月前
已完结
Preparation of CM-chitin microspheres by complexation with iron(III) in w/o emulsion and their biodisposition characteristics in mice
5个月前
已完结
Effect of pH, light, and temperature on Fe–EDTA chelation and Fe hydrolysis in seawater
5个月前
已完结
Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint
6个月前
已完结
Effect of heat-induced κ-casein dissociation on acid coagulation of milk
6个月前
已完结
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
7个月前
已完结
皖公网安备34019202002308
