Lv4
628 积分 2026-08-08 加入
Transient development of whipped cream properties
2天前
已完结
Assessment of partial coalescence in whippable oil-in-water food emulsions
2天前
已完结
Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions
2天前
已完结
Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein
3天前
已完结
Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream
3天前
已完结
Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition
3天前
已完结
Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology
3天前
已完结
Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties
3天前
已完结
Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions
3天前
已完结
Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions
7天前
已完结
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