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Keyword [butter]
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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. The Determination Of Some Adulterants And Toxic Substances I Edible Oils
4. The Analysis On Nutritional Components Of Tibet Butter And Developing A Ready To Drink Of Tibit Butter With Walnut Flavor
5. Production Of Natural Creamy Essence By Lipase Hydrolysis
6. Use Of β-cyclodextrin To Decrease The Level Of Cholesterol In Butter
7. Biosythesis Of Cocoa Butter Improvers
8. Study On The Production Of Cocoa Butter Equivalent By Fractionation And Enzymatic Interesterification Of Palm Oil
9. Study On The Method Of Detection And Enrichment Of Vaccenic Acid And Conjugated Linoleic Acids In Butter
10. Procedure Study Of The Butter For EPR-MSR
11. Study On Preparation Of Functional Chocolate By Enzymatic Interesterification And Its Properties
12. Research On Rheological Properties Of Cream And Processing Characteristics Of Butter Fractional Component
13. Preparation And Application Technology Of Shea Butter Nanoemulsions
14. The Research Of Lipase-catalyzed Acidolysis Of Cocoa Butter Equivalent
15. Mechanism Of Bloom In Lauric Cocoa Butter Substitutes Based Chocolate And Its Modification
16. Preparation And Evaluation Of Micro-and Nanocapsules Containing Functional Oil
17. Improving Temperature Uniformity Of Radio Frequency Heating Peanut Butter Based On Adjustment Of Dielectric Energy Distribution
18. The Optimization Of The Esterification Reaction And Preparation Of Nutritional Butter With Low-trans Fatty Acids
19. Studies Of The Preparation Of Low-calorie Chinese Tallow Cocoa Butter Equivalent By Lipase-catalyzed Interesterification
20. Synthesis And Compatibility Of Triacylglycerols(TAGs) Of Cocoa Butter Substitute(CBS)
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