Lv1
8 积分 2024-04-02 加入
Fatty acid concentration and distribution in human milk: Comparison with infant formulas and animal milk
3天前
已完结
Effects of branched‐chain fatty acid triacylglycerols on the crystallization of palm oil‐based blends
3天前
已完结
Advanced research on functional lipids in China
3天前
已完结
Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter
21天前
已完结
Pickering Foam Stabilized by Diacylglycerol-Based Solid Lipid Nanoparticles: Effect of Protein Modification
1个月前
已完结
Structural Characterization and Stability Evaluation of Walnut Oil Oleogel-in-Water High-Internal-Phase Emulsions
1个月前
已完结
Influence of Fat Crystallization on the Stability of Flocculated Emulsions
1个月前
已完结
Interactions between Lipases and Amphiphiles at Interfaces
1个月前
已完结
Effect of formulation on the emulsion and whipping properties of recombined dairy cream
1个月前
已完结
Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties
1个月前
已完结
皖公网安备34019202002308
