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10 积分 2024-12-08 加入
Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties
3小时前
待确认
Freeze-Drying of Food Products
11天前
已完结
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review
11天前
已完结
Freeze Drying of Fruits and Vegetables
12天前
已完结
Freeze Drying of Fruits and Vegetables
12天前
已关闭
Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects
24天前
已完结
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
24天前
已完结
The physicochemical properties, functionality, and digestibility of hempseed protein isolate as impacted by spray drying and freeze drying
1个月前
已完结
Spray freeze drying - A synergistic drying technology and its applications in the food industry to preserve bioactive compounds
1个月前
已完结
Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream
1个月前
已完结
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