Lv11
54 积分 2024-10-16 加入
Comparative Analysis of Ginsenosides and Oligosaccharides in White Ginseng (WG), red Ginseng (RG) and Black Ginseng (BG)
3小时前
待确认
The effects of homogenization pressure on yak milk fat globules during storage:structure, crystallization properties, lipid oxidation, and protein oxidation
8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
8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
8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
8个月前
已完结
Interaction between whey proteins and lipids during light-induced oxidation
8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
8个月前
已完结
[49] Determination of carbonyl content in oxidatively modified proteins
8个月前
已完结
Thermal and storage properties of milk fat globules treated with different homogenisation pressures
8个月前
已完结
Modifying physicochemical properties, rheology, and creaming stability of milk fat globule and membrane through ultrasound treatment
8个月前
已完结
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