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  • 1-10 ل  17 نتائج ل ""protéine de lait""

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Subject : whey protein
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Book

Milk Proteins - Analytical Methods

Subjects: electrophoresis; spectrométrie; protéine de lait

  • Source: Reference Module in Food Science ; https://hal.science/hal-02267859 ; Reference Module in Food Science, Elsevier, Academic Press, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.22616-4⟩ ;

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Book

Milk Proteins - Analytical Methods

Subjects: electrophoresis; protéine de lait; spectrométrie

  • Source: Reference Module in Food Science ; https://hal.archives-ouvertes.fr/hal-02267859 ; Reference Module in Food Science, Elsevier, Academic Press, 2018, 9780081005965.

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Book

Milk Proteins - Analytical Methods

Subjects: electrophoresis; spectrométrie; protéine de lait

  • Source: Reference Module in Food Science ; https://hal.science/hal-02267859 ; Reference Module in Food Science, Elsevier, Academic Press, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.22616-4⟩ ;

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Book

Milk Proteins - Analytical Methods

Subjects: electrophoresis; spectrométrie; protéine de lait

  • Source: Reference Module in Food Science ; https://hal.science/hal-02267859 ; Reference Module in Food Science, Elsevier, Academic Press, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.22616-4⟩ ;

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Academic Journal

Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels

Subjects: whey protein; ²-lactoglobulin; nonenzymic browning

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://hal.science/hal-02000890 ; International Dairy Journal, 2019, 90, pp.79-87. ⟨10.1016/j.idairyj.2018.11.009⟩ ;

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Academic Journal

Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Subjects: emulsion; lactoserum; agrégat

  • Source: ISSN: 0268-005X.

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Academic Journal

Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Subjects: emulsion; lactoserum; agrégat

  • Source: ISSN: 0268-005X.

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Academic Journal

Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels

Subjects: whey protein; ²-lactoglobulin; nonenzymic browning

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://hal.science/hal-02000890 ; International Dairy Journal, 2019, 90, pp.79-87. ⟨10.1016/j.idairyj.2018.11.009⟩ ;

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Academic Journal

Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels

Subjects: nonenzymic browning; whey protein; ²-lactoglobulin

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://hal.archives-ouvertes.fr/hal-02000890 ; International Dairy Journal, Elsevier, 2019, 90, pp.79-87. ⟨10.1016/j.idairyj.2018.11.009⟩ ;

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Academic Journal

Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Subjects: emulsion; lactoserum; agrégat

  • Source: ISSN: 0268-005X.

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  • 1-10 ل  17 نتائج ل ""protéine de lait""