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118 积分 2024-11-25 加入
Comparing high-oleic and low-oleic oils for fat-reduced plant-based whipped creams: Interfacial protein adsorption mediated by kidney bean protein microgels
10个月前
已完结
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
10个月前
已完结
Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production
10个月前
已完结
Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties
11个月前
已完结
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