Kinetics of casein aggregation in H2O and D2O

B2FIND2026-04-25 收录

聚集动力学

乳制品凝胶化

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https://b2find.eudat.eu/dataset/58e6131e-d0af-5a93-8ff8-dae2a9257c22 数据链接链接失效反馈

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Dairy products are formed by coagulating milk particles and their texture is determined by the mechanism and kinetics in which structure is formed. Yogurt is formed by gelation...

乳制品是经乳颗粒凝固过程形成的，其质地由结构构建的机制与动力学规律所决定。酸奶则通过凝胶化（gelation）作用形成……

Kinetics of casein aggregation in H2O and D2O

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