农业机构知识库联盟

查找成果

筛选

全部成果分类

资源类型

期刊名称

journal of future foods(1)

关键词

gel structure(1)
mouthfeel(1)
oral processing(1)
processing method(1)
（0-1-3）plant-based yogurts(1)

显示更多

作者

Ren, Weiwen AND Liang, Hongshan AND Li, Bin AND Li, Jing(0)

机构

chinese acad agr sci, shenzhen branch, guangdong lab lingnan modern agr, genome anal lab,minist agr,agr genom inst shenzhen, shenzhen 518000,(1)
chinese acad agr sci, shenzhen branch, guangdong lab lingnan modern agr, genome anal lab,minist agr,agr genom inst shenzhen, shenzhen 518000, peoples r china(1)
huazhong agr univ, coll food sci & technol, wuhan 450070, peoples r china(1)
huazhong agr univ, shenzhen inst nutr & hlth, shenzhen 518000, peoples r china(1)

显示更多

年份

2025(1)

科研产出

条件:

资源类型: 外文期刊

作者:Ren, Weiwen(精确检索)

作者:Liang, Hongshan(精确检索)

作者:Li, Bin(精确检索)

作者:Li, Jing(精确检索)

共1条记录

排序方式：

时间

时间
相关度

全文链接

1Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability

作者： Ren, Weiwen; Liang, Hongshan; Li, Bin; Li, Jing; CSCD（2025-2026年度） ESCI（2025版）

机构： Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 450070, Peoples R China; Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Shenzhen 518000, Peoples R China; Chinese Acad Agr Sci, Shenzhen Branch, Guangdong Lab Lingnan Modern Agr, Genome Anal Lab,Minist Agr,Agr Genom Inst Shenzhen, Shenzhen 518000, Peoples R China; Chinese Acad Agr Sci, Shenzhen Branch, Guangdong Lab Lingnan Modern Agr, Genome Anal Lab,Minist Agr,Agr Genom Inst Shenzhen, Shenzhen 518000,;

来源：JOURNAL OF FUTURE FOODS

关键词：（0-1-3）Plant-based yogurts Oral processing Mouthfeel Processing method Gel structure