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110 积分 2024-12-26 加入
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
8小时前
已完结
Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides
7天前
已完结
Crystallization kinetics of palm oil in blends with palm-based diacylglycerol
7天前
已完结
Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties
1个月前
已完结
Protease Treatment for the Stabilization of Rice Bran: Effects on Lipase Activity, Antioxidants, and Lipid Stability
1个月前
已完结
Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study
2个月前
已完结
Progress in enrichment of n-3 polyunsaturated fatty acid: a review
5个月前
已完结
Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability
5个月前
已完结
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