机译:米糠油中低熔点蜡和高熔点蜡的结晶和胶凝行为:浆果蜡和向日葵蜡的案例研究
Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium|Cantho Univ, Dept Food Technol, Coll Agr & Appl Biol, Can Tho, Vietnam;
Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium;
Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium;
Univ Liege, Dept Food Sci, Gembloux, Belgium;
Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium;
Vandemoortele R&D Ctr, Prins Albertlaan 79, B-8870 Izegem, Belgium;
Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium;
Rice bran oil; Sunflower wax; Berry wax; Crystallization; Gelation;
机译:可可脂的低熔点分数对米糠蜡玉米油混合物的影响:热,结晶和流变性能
机译:米糠蜡与植物高熔点酒精混合物的油凝胶能力
机译:水稻蜡和植物高熔点酒精混合物的油胶凝能力
机译:分散和聚集沥青质对原油蜡结晶,胶凝和流动性作用的研究
机译:熔融凝胶蜡复合材料的合成与表征
机译:米糠蜡波多固醇的表征及其纳米乳剂
机译:高熔点蜡和低熔点蜡的顺序结晶,以改善蜡基油凝胶中的油结构