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20 积分 2023-12-04 加入
Plant-based whipping cream: A promising sustainable alternative to dairy products
1个月前
已完结
Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application
1个月前
已完结
Oleofoams and Whipped Emulsions: Formation, Characterization, and Future Role in the Food Industry
1个月前
已完结
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
1个月前
已完结
Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides
1个月前
已完结
Elucidation on the destabilization mechanism of whipping creams during static storage
2个月前
已完结
Elucidation on the destabilization mechanism of whipping creams during static storage
2个月前
已完结
Food Emulsions
2个月前
已关闭
Characteristics of low‐fat whipped cream containing protein‐based fat replacers
2个月前
已完结
Effects of Dietary Isomaltooligosaccharide Levels on the Gut Microbiota, Immune Function of Sows, and the Diarrhea Rate of Their Offspring
2个月前
已完结
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