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	Sensory, physicochemical and rheological properties of plant-based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat Journal article International Journal of Food Science and Technology,2022, volume: 57, issue: 8, pages: 4868-4878 Authors: Yao, Yueying; He, Wenmeng; Cai, Xifan; Bekhit, Alaa El Din Ahmed; Xu, Baojun Favorite \| View/Download：10/0 \| Submit date：2022/09/05 Physicochemical properties plant-based milk alternatives rheological properties sensory evaluation
	Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream Journal article Food Hydrocolloids,2019, volume: 87, pages: 679-690 Authors: He, Wenmeng; Zhao, Wei; Yang, Ruijin Favorite \| View/Download：5/0 \| Submit date：2022/05/24 Acid-deamidation-heating Ice cream Oil-in-water emulsion Partial least squares discriminant analysis Rheological-physical properties Wheat gluten