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69 积分 2023-03-21 加入
The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake
16天前
已完结
CHARACTERIZATION OF CAKES PRODUCED WITH DIFFERENT LEGUME AQUAFABA
1个月前
已关闭
EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM
1个月前
已完结
Effects of pH and temperature on the properties of acid-induced commercial soy protein isolate gel
1个月前
已完结
Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates
1个月前
已完结
A comprehensive review on key mechanisms and parameters affecting foam stability
1个月前
已关闭
Techno‐functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins
1个月前
已关闭
EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM
1个月前
已完结
Role of ultrasound and pectin in regulating the foaming properties and baking applications of liquid egg white
2个月前
已关闭
pH Effects on the Molecular Structure of β-Lactoglobulin Modified Air–Water Interfaces and Its Impact on Foam Rheology
2个月前
已完结
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