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wenhui feng
Chinese Academy of Agricultural Sciences (CAAS)
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Scholarly Papers (1)
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1.
Influence of the Ratio of Fresh Cream to Anhydrous Milk Fat on the Quality and Flavor of Recombined Protein-Based Emulsions
Number of pages: 37
Posted: 30 Nov 2024
wenhui feng,
Yunna Wang
,
Yali Chen
,
Yonglong Yang
,
zhiWei li
,
Wentao Qian
,
Jiaping Lv
,
Ning Xie
,
Xiaoyang Pang
,
Xiaolu Geng
,
Ning Ju
and
Shuwen Zhang
Chinese Academy of Agricultural Sciences (CAAS), China Agricultural University,
affiliation not provided to SSRN
, Inner Mongolia Mengniu Dairy Group Co Ltd, Inner Mongolia Mengniu Dairy Group Co Ltd, Inner Mongolia Mengniu Dairy Group Co Ltd,
affiliation not provided to SSRN
,
affiliation not provided to SSRN
,
affiliation not provided to SSRN
, Inner Mongolia Mengniu Dairy Group Co Ltd, Ningxia University and
affiliation not provided to SSRN
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Abstract:
Recombined whipped cream, Anhydrous milk fat, Stability, Flavor, Protein-based emulsions
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