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30 积分 2025-12-28 加入
Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions
25天前
已完结
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters
1个月前
已完结
Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
4个月前
已完结
Assessing the effectiveness of peanut diacylglycerol oil-ethylcellulose/monoglyceride-based oleogel in sponge cake as a margarine replacer
4个月前
已完结
Oleogels in flour-based foods: an overview from the perspective of crystalline structure and functional performance
4个月前
已完结
Aqueous droplets as active fillers in oil-continuous emulsions
4个月前
已完结
The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface
4个月前
已完结
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability
4个月前
已完结
Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties
4个月前
已完结
Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein
4个月前
已完结
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