Cocoa butter - Globe Thesis

Keyword [Cocoa butter] Result: 1 - 20 \| Page: 1 of 2
1.	Studies On The Mechanism Of Oxidative Stability Of Cocoa Butter Equivalent From Chinese Tallow
2.	Investigation Of The Preparation Of Low-calorie Cocoa Butter By Transesterification Using Immobilized Lipase As Catalyst
3.	Biosythesis Of Cocoa Butter Improvers
4.	Study On The Production Of Cocoa Butter Equivalent By Fractionation And Enzymatic Interesterification Of Palm Oil
5.	Study On Preparation Of Functional Chocolate By Enzymatic Interesterification And Its Properties
6.	The Research Of Lipase-catalyzed Acidolysis Of Cocoa Butter Equivalent
7.	Mechanism Of Bloom In Lauric Cocoa Butter Substitutes Based Chocolate And Its Modification
8.	Studies Of The Preparation Of Low-calorie Chinese Tallow Cocoa Butter Equivalent By Lipase-catalyzed Interesterification
9.	Synthesis And Compatibility Of Triacylglycerols(TAGs) Of Cocoa Butter Substitute(CBS)
10.	Synthesis Of Cocoa Butter Equivalent Catalyzed By Candida Sp.99-125 Lipase
11.	Study On Rheological Properties Of Chocolate Pastes Of Cocoa Butter Replacers
12.	Saparation And Purification Of Cocoa Butter Equivalent Synthesized By Enzyme Catalyzing Acidolysis
13.	Preparation Of Mango Kernel Fat-based Heat Stable Chocolate Fats And Their Bloom Resistance
14.	Study On The Separation And Purification Technology Of Cocoa Butter Equivalents From Mango Kernel Fat
15.	Effects of processing conditions on the crystallization of cocoa butter
16.	Effect of emulsifiers on the crystallization of kinetics of triglycerides and cocoa butter
17.	Nanostructure and physical properties of cocoa butter crystallized under laminar shear
18.	Polymorphic transitions of tristearin and cocoa butter affected by sucrose polyesters and high hydrostatic pressure
19.	The rheology of cocoa butter in relation to its crystallization behaviour and microstructure
20.	Crystallization behavior and kinetics of blends of cocoa butter and milk fat or milk fat fractions
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