Lv11
24 积分 2024-11-30 加入
Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale
3小时前
已完结
A new method for isolation of native α-lactalbumin from sweet whey
3小时前
待确认
Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms
10天前
已完结
Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology
1个月前
已完结
Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties
1个月前
已完结
Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
1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
Creep and Fracture of a Protein Gel under Stress
5个月前
已完结
Cheese analogues: a review
5个月前
已完结
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