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Keyword [Fat crystallization]
Result: 1 - 15 | Page: 1 of 1
1.
The Research Of Fat Crystallization Behavior And Macroscopic Physical Properties Of Palm Oil-based Margarine
2.
Crystallization Behavior And Compatibility Of Diacylglycerol-based Plastic Fat
3.
Study On The Preparation And Characterization Of Trans-free Non-dairy Powder Whipped Cream
4.
Study On Preparation Of Fast-frozen Special Fat By Enzymatic Interesterification And Its Microstructure And Macroscopic Properties
5.
Effect Of Crystallization Behavior On The Stability And In Vitro Digestion Of Aerated Emulsion
6.
Fat crystallization and structural partial coalescence in ice creams containing palm kernel oil and high oleic sunflower oil
7.
Fat crystallization and mechanism of partial coalescence
8.
The effect of minor components on milk fat crystallization behavior, microstructure and mechanical properties
9.
Kinetics of milk fat crystallization in a continuous crystallizer
10.
Investigation On The Mechanism Of Natural Waxes Regulating Fat Crystallization And Partial Coalescence Of O/W Emulsion
11.
Mechanism Of Fat Crystallization Properties On Whipping Cream Quality
12.
Effect Of Sucrose Esters On Fat Crystallization,interfacial Properites And Whipped Cream Quality
13.
The Formation Of High-melting-temperature Solid Fat In Milk And Its Digestion,Absorption And Metabolism Mechanism
14.
Effects Of Fat Crystallization On The Stabilities Of Aeratable Emulsions
15.
Study On The Effect Mechanism Of Compound Emulsifier On The Quality Of Butter-Based Whipped Cream And Its Application
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