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Synergistic Effects of κ-Carrageenan—Polysaccharide Blends on the Rheology and Microstructure of Whipped Cream
6小时前
求助中
Physicochemical, microbiological, flavor and structural aspects of commercial spreadable fresh cheeses with different fat content
8天前
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
22天前
已完结
Exploring the mechanisms of thermal aggregation resistance egg white: CMC concentration-mediated modification of protein structure and formation of microgel particles
1个月前
已完结
Interfacial properties and structure of Pickering emulsions co-stabilized by different charge emulsifiers and zein nanoparticles
1个月前
已完结
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