Lv21
176 积分 2025-11-05 加入
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
3天前
已完结
Characterization of the effects of bridging linker on the β-Lactoglobulin binding mechanism on the nanoscale metal-organic frameworks
1个月前
已完结
Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel
1个月前
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
2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
2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
9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
9个月前
已完结
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