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74 积分 2024-11-30 加入
Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentration
1个月前
已完结
Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength
1个月前
已完结
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
3个月前
已完结
Neutral Salt Effects on Stability of Whey Protein Isolate Foams
5个月前
已完结
Effect of sodium level on the microstructure and texture of whey protein isolate gels
5个月前
已完结
Enzyme-induced aggregation of whey proteins with Bacillus licheniformis protease
8个月前
已关闭
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
9个月前
已完结
A new method for isolation of native α-lactalbumin from sweet whey
9个月前
已完结
Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms
9个月前
已完结
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