Lv1
68 积分 2024-10-23 加入
Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control
3个月前
已完结
Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
3个月前
已完结
Rheological and Solubility Properties of Soy Protein Isolate
3个月前
已完结
Soy whey: More than just wastewater from tofu and soy protein isolate industry
3个月前
已完结
Vesicular structures formed from barley wort proteins and iso-humulone
3个月前
已完结
Turbidimetric Behavior of Colloidal Particles in Beer Before Filtration Process
3个月前
已完结
The hydration structure of dissolved carbon dioxide from X-ray absorption spectroscopy
4个月前
已完结
CO2 Diffusion in Various Carbonated Beverages: A Molecular Dynamics Study
4个月前
已完结
The Influence of Biomolecule Composition on Colloidal Beer Structure
4个月前
已完结
Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines
4个月前
已完结
皖公网安备34019202002308
