首页/数据集/Using SESANS to complete our understanding of the structural basis for the rh...

Using SESANS to complete our understanding of the structural basis for the rh...

B2FIND2026-04-25 收录

胶体结构表征

食品流变学

数据链接：

https://b2find.eudat.eu/dataset/add67654-55f2-5e02-972d-85b585bb3a20 数据链接链接失效反馈

官方服务：

资源简介：

Molten chocolate is a dense suspension of solids (mainly sugar) in oil, to which surfactants have been added to improve the flow properties, either during manufacture or in the...

应用场景：

聚合物-表面活性剂自组装

胶体结构表征

We investigated the structure of polymer-surfactant aggregates and their pH-dependent structural evolution using hydrophobically modified poly(vinyl-pyrrolidone) (h-PVP) and sodium dodecyl sulfate (SD

DataCite Commons2024-11-29 更新70

Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

食品流变学

烘焙品质改良

This dataset is linked to the article by Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele and Mia Eeckhout, published in Foods (August 2024):"Technological Evaluation of Fiber Effects

NIAID Data Ecosystem30

Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins

蛋白质凝胶

食品流变学

N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions

Figshare2016-10-13 更新10

Data for: Effects of tea polyphenols and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of whole duck egg white gel

蛋清凝胶特性

食品流变学

FTIR, pH, surface hydrophobicity, protein fractions, rheology

NIAID Data Ecosystem70

supplyment file （Enhancing the quality of milk fat-free yogurt with vegetable oil emulsion stabilized by pea protein and steviol glycosides complexes)

酸奶品质

食品流变学

Strain sweep to determine the linear viscoelastic region of yogurts.

DataCite Commons2026-04-14 更新30