Lv2
140 积分 2025-12-15 加入
Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream
13天前
已完结
Influence of the ratio of fresh cream to anhydrous milk fat on the quality and flavor of recombined protein-based emulsions
13天前
已完结
Trends in lactose-derived bioactives: synthesis and purification
1个月前
已完结
An Overview of Membrane Technology in Dairy & Food Industry
1个月前
已完结
Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking
1个月前
已完结
Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation
1个月前
已完结
Covalent vs. non-covalent polyphenol-potato protein conjugates in emulsions: Suppressing protein-lipid co-oxidation and improving whipped cream
2个月前
已完结
Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream
2个月前
已完结
Enhancement of rheological properties and oxidative stability of OSA starch oleogels by chitosan-EGCG conjugates: Influence of chitosan viscosity
3个月前
已完结
Ovalbumin-proanthocyanidin‑sodium alginate conjugate-based oleogels: Construction, characterization and resveratrol delivery performance
3个月前
已完结
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