Lv6305
1846 积分 2024-11-18 加入
ultrasound-induced changes in the structure and functionality of starch and protein
18天前
已完结
the improvement of chickpea protein nanofibrils on k-carrageenan-based emulsion gel with high mechanical property and stability
19天前
已完结
A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions
22天前
已完结
Rheology of common uncharged exopolysaccharides for food applications
22天前
已完结
Adsorption of proteins at the oil/water interface—Observation of protein adsorption by interfacial shear stress measurements
22天前
已完结
Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream
22天前
已完结
Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions
22天前
已完结
The effect of caseins on the stability and whipping properties of recombined dairy creams
22天前
已完结
Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream
22天前
已完结
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