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48 积分 2025-01-13 加入
Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties
7天前
已完结
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability
7天前
已完结
Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance
7天前
已完结
Factors Affecting Lipid Crystallization: Chemical Composition and Processing Conditions
10天前
已完结
Triacylglycerol composition and thermodynamic profiles of fractions from dry fractionation of anhydrous milk fat
10天前
已完结
Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components
17天前
已完结
Wetting of fat crystals by triglyceride oil and water. 2. adhesion to the oil/water interface
24天前
已完结
Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives
24天前
已完结
Composition and Fatty Acid Distribution of Bovine Milk Phospholipids from Processed Milk Products
25天前
已完结
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