Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability
2024 · Journal of Future Foods · 8 citations
https://doi.org/10.1016/j.jfutfo.2024.08.003
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5
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67
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4
h-index
4
i10-index
Weiwen Ren is an academic researcher from Beijing University of Chemical Technology. The author has contributed to research in topics: Proteins in Food Systems & Polysaccharides Composition and Applications & Topic Modeling. The author has an h-index of 4, co-authored 5 publications.
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