Lv21
120 积分 2024-12-26 加入
Modification of the Ferrous Oxidation‐Xylenol Orange Method for Determination of Peroxide Value in Highly Pigmented Sea Cucumber Viscera Lipid
2天前
已完结
Oil-gelling properties of soy lecithin fractions
3个月前
已完结
Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids
3个月前
已完结
Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability
3个月前
已完结
Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions
3个月前
已完结
Impact of cocoa butter on the physicochemical properties of novel oleogels formulated with moringa seed oil and beeswax: Exploring crystal structure, drug release, and antimicrobial potential
4个月前
已完结
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
4个月前
已完结
Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides
4个月前
已完结
Crystallization kinetics of palm oil in blends with palm-based diacylglycerol
4个月前
已完结
Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties
6个月前
已完结
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