Bushra Safdar

affiliation not provided to SSRN

No Address Available

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

DOWNLOADS

39

TOTAL CITATIONS

0

Scholarly Papers (2)

Actions:
Email selected abstracts
1.

Influence of Variations in Phase Ratio and Protein on the Physicochemical Properties and Structure of Double Emulsion Gels Applicable as Solid Cubic Fat Substitutes

Number of pages: 43 Posted: 27 Mar 2024
Yuqing Ren, Xinnan Ye, Lai Wei, He Li, Jinnuo Cao, Bushra Safdar and Xinqi Liu
Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University - National Soybean Processing Industry Technology Innovation Center, Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, affiliation not provided to SSRN and Beijing Technology and Business University - National Soybean Processing Industry Technology Innovation Center
Downloads 20 (1,166,051)

Abstract:

Loading...

Solid fat substitutes, double emulsion gels, plant-based fat analogues, phase ratio, oil content

2.

Effects of Different Freeze-Thaw Methods on the Stability of Soybean Protein Isolate/Curdlan Complex Fat Substitutes and Their Related Mechanisms

Number of pages: 33 Posted: 04 Feb 2025
Fan Yang, Shuqi Liu, Di Zhao, Luyao Sun, Bushra Safdar, Jian Li, Xinqi Liu and He Li
affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University - National Soybean Processing Industry Technology Innovation Center and Beijing Technology and Business University - National Soybean Processing Industry Technology Innovation Center
Downloads 19 (1,178,167)

Abstract:

Loading...

Soybean protein isolate, ice crystals, emulsion gel system, rheological properties, curdlan gum