Lv41
430 积分 2024-10-11 加入
Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review
7天前
已完结
Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
18天前
已完结
Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream
1个月前
已完结
Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR
3个月前
已完结
WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams
3个月前
已关闭
Development of a plant-based whipped cream using wheat gliadin colloid particles as a substitute for sodium caseinate: whipping performance, physical characteristics and oral friction behaviour
3个月前
已完结
Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions
3个月前
已完结
Partial replacement of hydrogenated oil with beeswax oleogel in whipped cream: Effect on crystallization behavior and foam stability
4个月前
已完结
Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams
4个月前
已完结
An Ultrasensitive High Throughput Screen for DNA Methyltransferase 1-Targeted Molecular Probes
4个月前
已完结
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