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	Sensory, physicochemical and rheological properties of plant-based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat 期刊论文 International Journal of Food Science and Technology,2022, 卷号: 57, 期号: 8, 页码: 4868-4878 作者: Yao, Yueying; He, Wenmeng; Cai, Xifan; Bekhit, Alaa El Din Ahmed; Xu, Baojun 收藏 \| 浏览/下载：31/0 \| 提交时间：2022/09/05 Physicochemical properties plant-based milk alternatives rheological properties sensory evaluation
	Development of a lexicon for red sufu 期刊论文 Journal of Sensory Studies,2018, 卷号: 33, 期号: 6 作者: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin 收藏 \| 浏览/下载：17/0 \| 提交时间：2022/05/24 Principal Component Analysis Descriptive Analysis Sensory Evaluation Amino-acid Soy-sauce Flavor Attributes Selection Whey NaCl
	Development of an orange juice beverage formulated with oat beta-glucan and whey protein isolate 期刊论文 Journal of the Science of Food and Agriculture,2018, 卷号: 98, 期号: 12, 页码: 4685-4691 作者: Wan, Wenjing; Xu, Baojun Adobe PDF(1327Kb) \| 收藏 \| 浏览/下载：25/14 \| 提交时间：2021/04/23 beta-glucan orange juice sensory evaluation whey protein isolate