...
机译:天然乳清蛋白对牛乳凝乳酶凝集的抑制作用
The ARC Dairy Innovation Hub, The University of Melbourne,School of Chemistry, The University of Melbourne,Department of Chemical Engineering, The University of Melbourne;
The ARC Dairy Innovation Hub, The University of Melbourne,School of Chemistry, The University of Melbourne,Department of Chemical Engineering, The University of Melbourne;
The ARC Dairy Innovation Hub, The University of Melbourne,School of Chemistry, The University of Melbourne;
The ARC Dairy Innovation Hub, The University of Melbourne,Department of Chemical Engineering, The University of Melbourne;
Rennet gelation; Whey protein; Gelation kinetics; Chymosin; Inhibition; Cheese; Milk; Microfiltration;
机译:牛奶中变性乳清蛋白浓缩物含量和脂肪含量对凝乳酶凝胶特性的综合影响
机译:各种大小的乳清蛋白聚集体对凝乳酶诱导的乳凝胶形成和性质的影响
机译:添加微粒乳清蛋白对模型牛奶系统中热稳定性和凝乳酶/酸凝胶特性的影响
机译:基于非凝胶的蛋白质组学方法的人乳,牛奶和婴儿配方牛奶乳清蛋白的探索与比较
机译:凝乳酶诱导的乳胶中修饰的乳脂小球膜和酪蛋白胶束之间的相互作用。
机译:奶酪生产的冷素奶粉:酪蛋白/乳清蛋白比和热对重构肾凝胶的胶凝行为的影响以及整合乳酸菌的存活率
机译:淀粉添加在植物凝胶中:凝乳与乳清之间的分区和对凝乳共同作用和凝胶微观结构的影响