Lv31
210 积分 2026-07-08 加入
Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream
17天前
已完结
Temperature-induced destabilization mechanisms of whipping cream: emulsion properties, aeration behavior, and flavor deterioration
1个月前
已完结
Nanocellulose-chitosan nanocomplex stabilized pickering emulsions with extremely low internal phase: Stabilization mechanism and application in yogurt
3个月前
已完结
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