After heating these mixtures separately at 95°C, they combined them in different ratios: 75:25, 50:50, and 25:75 casein-to-pea protein. They added milk fat (3.5%) and homogenized everything to mimic ...

Ghee and butter, both dairy-based, differ in composition, taste, and nutrition. Each offers unique health benefits, but making the best choice depends on your diet and lifestyle. Here’s how they ...

Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing ...

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