机译:乳脂和菜籽油共混物中剪切诱导的晶体结构形成
Department of Food Science, Aarhus University, Blichers Alle 20, P.O. Box 50, DK-8830 Tjele, Denmark;
Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Copure Links 653, 9000 Ghent, Belgium;
Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Copure Links 653, 9000 Ghent, Belgium;
Department of Food Science, Aarhus University, Blichers Alle 20, P.O. Box 50, DK-8830 Tjele, Denmark;
anhydrous milk fat; rapeseed oil; blend; spread; rheology; shear; PLM;
机译:高强度超声加速无水乳脂肪和油菜籽油混合物的结晶
机译:乳脂/菜籽油混合物及其酯交换产物的量热研究
机译:棕榈油和无水乳脂混合物的脂肪结晶:静态和动态结晶之间的比较
机译:通过原位小和广角X射线散射剪切诱导IPP / UHMWPE混合物中的结晶前体结构
机译:可可脂和乳脂或乳脂馏分的混合物的结晶行为和动力学。
机译:饲喂高浓度日粮并掺有富含多不饱和脂肪酸的油混合物的奶牛其牛奶产量成分和脂肪酸谱
机译:用玉米青贮饲料饲喂的菜籽油,磨碎的或全油菜籽代替棕榈油馏分的钙盐对奶牛脂肪酸组成的影响