Lv11
90 积分 2025-11-05 加入
Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel
4小时前
已完结
Fabrication of whey protein isolate fibrils-gallic acid complex high internal-phase Pickering emulsions: Dual functionality as a fat substitute and antioxidant
1个月前
已完结
Consequence of microwave pretreatment on the fibrillization mechanism of whey protein: Aggregation kinetics, structural characterization, hypoglycemic and antioxidant activities
1个月前
已关闭
Effect of Adding Cream to Change the Interface Composition on the Mechanical Properties of Milk Fat Globules and System Stability
7个月前
已关闭
Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages
8个月前
已完结
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