Lv51
1388 积分 2024-10-29 加入
Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses
1个月前
已关闭
Effect of temperature variation on ice cream recrystallization during freezer defrost cycles
1个月前
已关闭
Assessing ice recrystallization inhibition effect of stabilizer in ice cream systems: Methods and influencing factors
1个月前
已完结
Synergistic emulsions of Tremella fuciformis polysaccharide and sodium caseinate enable melt-resistance and inhibit ice crystals in low-fat ice cream
1个月前
已完结
Characterization and application of soybean hull dietary fiber as a fat replacer in low-fat ice cream
1个月前
已完结
Formulation and characterization of basil-flavoured oat-based milk substitute ice cream as a sustainable alternative to dairy ice cream
1个月前
已完结
Influence of cellulose nanofibrils on the structural elements of ice cream
1个月前
已完结
Sustainable and green design of beeswax-based Pickering emulsion coating for food packaging
1个月前
已完结
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
2个月前
已完结
Physicochemical changes upon micronization process positively improve the intestinal health-enhancement ability of carrot insoluble fibre
2个月前
已完结
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