Lv11
58 积分 2025-01-22 加入
Temperature-dependent Phase Behaviour of Blends of SSS (tristearin) and SSO (1,2-distearoyl-3-oleoyl-rac-glycerol)
3小时前
求助中
Lipidomics in food quality and authentication: A comprehensive review of novel trends and applications using chromatographic and spectroscopic techniques
28天前
已完结
Small-angle neutron scattering reveals basis for composition dependence of gel behaviour in oleic acid - sodium oleate oleogels
29天前
已完结
Latest advances in imaging techniques for characterizing soft, multiphasic food materials
1个月前
已完结
Asphaltene Films at a Toluene/Water Interface
1个月前
已完结
Recent advances on food‐based applications of monoglyceride oleogels
1个月前
已完结
Chocolate microstructure: A comprehensive review
1个月前
已完结
A more ecological chocolate
1个月前
已完结
Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage
1个月前
已完结
A more ecological chocolate
1个月前
已完结
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