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12 积分 2024-05-27 加入
Use of Ice Recrystallization Inhibition Assays to Screen for Compounds That Inhibit Ice Recrystallization
3小时前
已完结
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
3小时前
已完结
Effect of lactase, transglutaminase and temperature on ice cream crystal by a response surface methodology approach
22小时前
已完结
Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions
23小时前
已完结
Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses
23小时前
已完结
Inhibition of Ice Crystal Growth in Ice Cream Mix by Gelatin Hydrolysate
1天前
已完结
Recrystallization in Ice Cream as Affected by Stabilizers
1天前
已完结
Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals
1个月前
已完结
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0
1个月前
已完结
Assessing ice recrystallization inhibition effect of stabilizer in ice cream systems: Methods and influencing factors
1个月前
已完结
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