浏览/检索结果:共3条，第1-3条

已选(0)清除条数/页：排序方式：
	Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels 期刊论文 Food Science and Nutrition,2023, 卷号: 11, 期号: 9, 页码: 5063-5077 作者: Yao, Yueying; He, Wenmeng; Xu, Baojun 收藏 \| 浏览/下载：37/0 \| 提交时间：2023/09/21 compound gels konjac glucomannan pea protein isolate peanut protein isolate physiochemical properties soy protein isolate
	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：47/0 \| 提交时间：2022/09/05 Physicochemical properties plant-based milk alternatives rheological properties sensory evaluation
	New insights into chemical compositions and health promoting effects of edible oils from new resources 评论文章 2021 作者: Yao, Yueying; Xu, Baojun 收藏 \| 浏览/下载：29/0 \| 提交时间：2021/10/19 Chemical compositions Fruit and vegetable seed oils Health promoting benefits