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	High-pressure homogenisation improves food quality of plant-based milk alternatives 期刊论文 International Journal of Food Science and Technology,2024, 卷号: 59, 期号: 1, 页码: 399-407 作者: He, Aien; Xu, Baojun 收藏 \| 浏览/下载：29/0 \| 提交时间：2024/01/22 Adlay adzuki bean high-pressure homogenisation oat plant-based milk alternatives
	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