Lv1
30 积分 2023-10-29 加入
An initial study on the formation of 3‐MCPD esters during oil refining
2天前
已完结
Production of low trans-fat margarine by partial hydrogenation of palm oil using nature-friendly and catalyst-free microwave plasma technique
8天前
已完结
Improvement of chemical composition, physical properties and crystallization characteristics of palm stearin and rice bran oil blends by enzymatic interesterification: Potential base oils in fast-frozen food
8天前
已完结
Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes
9天前
已完结
Lipid shortenings: a review
20天前
已完结
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions
28天前
已完结
Novel cold-adapted lipase from Psychrobacter sp. C18 immobilized on reduced graphene oxide-cellulose nanomatrix with high activity and stability
28天前
已完结
Enzymatic Production of Highly Unsaturated Monoacyglycerols and Diacylglycerols and Their Emulsifying Effects on the Storage Stability of a Palm Oil Based Shortening System
1个月前
已完结
Development of <em>zero-trans</em> shortenings with high thermo-oxidative stability by enzymatic transesterification
1个月前
已关闭
皖公网安备34019202002308
