Lv3
220 积分 2024-10-11 加入
Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR
1个月前
已完结
WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams
1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
1个月前
已完结
Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions
1个月前
已完结
Partial replacement of hydrogenated oil with beeswax oleogel in whipped cream: Effect on crystallization behavior and foam stability
2个月前
已完结
Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams
2个月前
已完结
An Ultrasensitive High Throughput Screen for DNA Methyltransferase 1-Targeted Molecular Probes
2个月前
已完结
Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams
2个月前
已完结
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities
2个月前
已完结
The application of electron microscopy in dairy research
3个月前
已完结
皖公网安备34019202002308
