Lv13
80 积分 2024-10-11 加入
Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties
13天前
已完结
Exploring the role of milk fat structure and crystallization in enhancing whipped cream properties and stability
14天前
已完结
Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR
14天前
已完结
Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams
14天前
已完结
WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams
14天前
已完结
Fabrication of sodium caseinate-polysaccharide complexes stabilized emulsion for increased stability and control release of β-carotene
19天前
已完结
Carrageenan: structure, properties and applications with special emphasis on food science
23天前
已完结
Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties
23天前
已完结
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
23天前
已完结
Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions
25天前
已完结
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