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Keyword [casein micelle]
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1. The Interaction Between Carboxymethylcellulose (CMC) And Casein Micelle And The Stabilization Mechanism Of Acidified Milk Drinks Induced By CMC
2. Casein Micelle Structure And Functional Properties
3. Analysis On Structure Of White Visible Granule And Its Forming Cause In Bovine Milk
4. Rheological Properties Of CMC Aqueous Solutions And Its Application In The Stabilization On Acidified Milk Drinks
5. Effect Of Heat Treatment On The Properties Of Casein Form Yak Milk
6. Effect Of Calcium Sequestration By Ion-exchange Treatment On The Solubility And Functionalities Of Milk Protein Concentrates
7. Effect Of Carrageenan On The Structure Of Casein Micelle And The Quality Of Low Fat Cheese And The Mechnism
8. Effect Of PH Shifting-based De-calcification On The Structure Of Casein Micelle And The Functionality Of Milk Protein Concentrate
9. Study On Preparation Of Mixed Standard Substance And Microcosmic Characteristics And Functional Properties Of Casein From Goat Milk
10. Study On Micellar Structure And Monomer Separation Process Of Yak Casein
11. Casein Micelle-Templated Porous TiO2 Composite And Its Application In Functional Coatings
12. Effects Of Casein Micelle And Decalcification On Milk Protein Concentrates Applied As Wall Material
13. Structure And Function Of ?-casein From Human Milk And Microstructure Of ?-casein Micelle
14. Effect Of Rehydration Properties Of Milk Protein Concentrate On Texture Of High-protein Intermediate Moisture Food System
15. Using Cyclic Voltammetry To Characterize The Change Of Casein Micelle's Structure In The Milk Under Different Physicochemical Conditions
16. Use of high hydrostatic pressure on yogurt manufacture and casein micelle disruption
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