Lv3
380 积分 2023-09-17 加入
Research progress and prospects of nutrient delivery systems in food design for the elderly
25天前
已完结
Fat droplet characteristics affect rheological, tribological and sensory properties of food gels
2个月前
已完结
Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin
2个月前
已完结
Effect of Dry Heat Treatment and Xanthan Gum on Microstructure and Physicochemical Properties of Native Tapioca Flour
2个月前
已完结
Evaluation of taro [ Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding
2个月前
已完结
Fat droplet characteristics affect rheological, tribological and sensory properties of food gels
2个月前
已关闭
Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics
2个月前
已完结
Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
2个月前
已完结
Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
2个月前
已完结
Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
2个月前
已完结
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