Lv1
10 积分 2023-05-31 加入
Asymmetric splitting in dividing lipid-nucleotide multilamellar droplets
2个月前
已完结
Suppressing lipid oxidation products
2个月前
已完结
Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products
2个月前
已完结
Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
2个月前
已关闭
Tailoring monoglyceride oleogel crystallization by eutectic and crystal nucleation disturbance: functional frozen specialty fat for use in croissants
3个月前
已完结
Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams
7个月前
已完结
Effect of gelator type and concentration on the rice bran oil-based oleogels: Focusing on physicochemical properties, oxidation stability and formation mechanism
8个月前
已完结
Control of physical properties of lipid whisker oleogels by crystal morphology regulation
8个月前
已完结
Walnut oil-based emulsion-templated Oleogels stabilized by whey protein concentrate and xanthan gum as cocoa butter substitutes: Enhancing thermal stability and bloom resistance in chocolate
11个月前
已完结
Flash freezing of ice cream with dense phase carbon dioxide: System performance and product quality
11个月前
已完结
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