Lv1
38 积分 2025-01-22 加入
Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products
3个月前
已完结
Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
4个月前
已完结
CO2 Switchable Pickering Emulsion Stabilized by Responsive Janus SiO2 Nanoparticles for Enhanced Oil Recovery
4个月前
已完结
Effects of triolein dilution on the structural and mechanical properties of lauric acid-rich fat
5个月前
已完结
Crystallization behavior and nano-micro structure of lauric acid-rich fats with and without indigenous diglycerides
5个月前
已完结
Challenges and Trends in the Chocolate Industry: Anti-Bloom, Heat Resistance, and Effects on Health
5个月前
已完结
Starch–Flavor Complexation Applied to 2-Acetyl-1-pyrroline
5个月前
已完结
New Triclinic Polymorph of Tristearin
5个月前
已完结
Structure and digestibility changes of Indica and japonica waxy rice starch during in vitro pre-digestion
5个月前
已完结
Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques
6个月前
已完结
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