Lv2
200 积分 2024-10-11 加入
Synergistic Effects of κ-Carrageenan—Polysaccharide Blends on the Rheology and Microstructure of Whipped Cream
1个月前
已完结
Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids
1个月前
已完结
Elucidation on the destabilization mechanism of whipping creams during static storage
1个月前
已完结
Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes
1个月前
已完结
Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids
1个月前
已完结
Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams
1个月前
已完结
Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior
1个月前
已完结
Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation
1个月前
已完结
The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream
1个月前
已完结
Characteristics of low‐fat whipped cream containing protein‐based fat replacers
1个月前
已完结
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