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44 积分 2024-10-16 加入
The effects of homogenization pressure on yak milk fat globules during storage:structure, crystallization properties, lipid oxidation, and protein oxidation
6个月前
已完结
Identification and quantification of branched-chain fatty acids and odd-chain fatty acids of mammalian milk, dairy products, and vegetable oils using GC/TOF-MS
7个月前
已完结
Enhanced detection of histamine in milk using ultrasound-microwave-assisted solidified floating organic droplet microextraction coupled with colorimetric analysis
7个月前
已完结
Calcium mediated modulation of Maillard reaction kinetics and product formation in model dairy systems: Implications for heat-processed calcium-fortified foods
7个月前
已完结
Interaction between whey proteins and lipids during light-induced oxidation
7个月前
已完结
Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate
7个月前
已完结
[49] Determination of carbonyl content in oxidatively modified proteins
7个月前
已完结
Thermal and storage properties of milk fat globules treated with different homogenisation pressures
7个月前
已完结
Modifying physicochemical properties, rheology, and creaming stability of milk fat globule and membrane through ultrasound treatment
7个月前
已完结
Improved stability of sesame paste by peanut protein-flaxseed gum conjugation
8个月前
已完结
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