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38 积分 2024-08-27 加入
Plant vs Dairy protein stabilised cappuccino foams: how protein and hydrocolloid conformational changes affect foam stability
3个月前
已完结
Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam
3个月前
已完结
Foaming Properties and Foam Structure of Milk Determined by Its Protein Content and Protein to Fat Ratio
3个月前
已完结
Integrating Metabolomics and Transcriptomics to Analyse and Reveal the Regulatory Mechanisms of Mung Bean Polyphenols on Intestinal Cell Damage Under Different Heat Stress Temperatures
4个月前
已完结
Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties
5个月前
已完结
Particle formation and gelation of soymilk: Effect of heat
5个月前
已完结
Recent innovations in processing technologies for improvement of nutritional quality of soymilk
5个月前
已完结
Effects of soybean endogenous enzyme hydrolysis on the quality of soymilk after blanching
5个月前
已完结
Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils
5个月前
已完结
From an oil with “antifoaming” properties to stabilization for foam: A novel approach for establishing a long-term stable foam system
5个月前
已完结
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