Lv6
2160 积分 2024-11-25 加入
From interfacial properties to product performance: Governing storage stability and aeration behavior in high-fat dairy emulsions
20天前
已完结
Kefir improves lactose digestion and tolerance in adults with lactose maldigestion
1个月前
已完结
Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity
1个月前
已完结
Modulating Yogurt Fermentation Through Pulsed Electric Fields and Influence of Milk Fat Content
1个月前
已完结
Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase
1个月前
已完结
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process
1个月前
已完结
Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein
1个月前
已完结
Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
1个月前
已完结
Functional Characteristics of Walnut Protein Fractions and Rutin Loading by Albumin
2个月前
已完结
Comparative assessment of physicochemical and functional properties of chestnut protein obtained by different extraction methods
9个月前
已完结
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