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30 积分 2023-05-31 加入
Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams
2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
3个月前
已完结
Control of physical properties of lipid whisker oleogels by crystal morphology regulation
3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
6个月前
已完结
Flash freezing of ice cream with dense phase carbon dioxide: System performance and product quality
6个月前
已完结
Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream
6个月前
已完结
Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream
6个月前
已完结
Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides
6个月前
已完结
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