Lv25
140 积分 2025-12-15 加入
Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides
1天前
已完结
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability
1天前
已完结
Simultaneous vehiculation of curcumin and riboflavin in bigels produced through WPI cold-set gelation
2天前
已完结
Fabrication and characterization of fish oil microcapsules in the presence of large yellow croaker roe phospholipids
4天前
已完结
EVALUATION OF POMEGRANATE PEEL MEAL AS FEED SUPPLEMENT IN THE DIETS FOR MONO-SEX NILE TILAPIA, OREOCHROMIS NILOTICUS FRIES
10天前
已关闭
Effects of dietary pomegranate peel supplementation on growth performance and biochemical responses of common carp, Cyprinus carpio, to chronic crowding stress
10天前
已关闭
Synergistic Effects of κ-Carrageenan—Polysaccharide Blends on the Rheology and Microstructure of Whipped Cream
1个月前
已完结
Physicochemical, microbiological, flavor and structural aspects of commercial spreadable fresh cheeses with different fat content
1个月前
已完结
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals
2个月前
已完结
Exploring the mechanisms of thermal aggregation resistance egg white: CMC concentration-mediated modification of protein structure and formation of microgel particles
2个月前
已完结
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