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Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration
1年前
已完结
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
1年前
已完结
Enhancing the Oxidative Stability of Beeswax–Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties
1年前
已完结
Development and Characterization of Compound Oleogels Based on Monoglycerides and Edible Waxes
1年前
已完结
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