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84 积分 2024-11-30 加入
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
1个月前
已完结
Neutral Salt Effects on Stability of Whey Protein Isolate Foams
4个月前
已完结
Effect of sodium level on the microstructure and texture of whey protein isolate gels
4个月前
已完结
Enzyme-induced aggregation of whey proteins with Bacillus licheniformis protease
6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
7个月前
已完结
A new method for isolation of native α-lactalbumin from sweet whey
7个月前
已完结
Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms
8个月前
已完结
Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology
9个月前
已完结
Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties
9个月前
已完结
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