Lv11
48 积分 2025-01-13 加入
Comparative Analysis of Lipid Composition and Thermal, Polymorphic, and Crystallization Behaviors of Granular Crystals Formed in Beef Tallow and Palm Oil
3小时前
待确认
The influence of sample mass, heating rate and heat transfer coefficient on the form of DSC curves
5小时前
求助中
Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake
10天前
已完结
Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creams
10天前
已完结
Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin
10天前
已完结
The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
16天前
已完结
Synergistic effects of microcrystalline cellulose and xanthan gum on the stability of milk fat-based UHT whipping cream
16天前
已完结
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream
26天前
已完结
A key enzyme for flavin synthesis is required for nitric oxide and reactive oxygen species production in disease resistance
27天前
已完结
Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR
27天前
已完结
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