机译:棕榈油和无水脂肪混合物酥糕点酥油结晶和物理化学性能的影响
Univ Ghent Fac Biosci Engn Food Struct & Funct Res Grp Ghent Belgium|Univ Ghent Fac Biosci Engn Vandemoortele Ctr Lipid Sci & Technol Ghent Belgium|Nong Lam Univ Dept Chem Engn Hcm City Vietnam;
Univ Ghent Fac Biosci Engn Vandemoortele Ctr Lipid Sci & Technol Ghent Belgium|Vandemoortele R&D Izegem Belgium;
Nong Lam Univ Dept Chem Engn Hcm City Vietnam;
Univ Ghent Fac Biosci Engn Food Struct & Funct Res Grp Ghent Belgium|Univ Ghent Fac Biosci Engn Vandemoortele Ctr Lipid Sci & Technol Ghent Belgium;
Univ Ghent Fac Biosci Engn Food Struct & Funct Res Grp Ghent Belgium|Univ Ghent Fac Biosci Engn Vandemoortele Ctr Lipid Sci & Technol Ghent Belgium;
Palm oil; Anhydrous milk fat; Shortening; SSHE; Cooling;
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:由棕榈油制备的冰淇淋混合物的流动特性:无水乳脂混合物
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:基于储存过程中棕榈油和无水乳脂肪的二元共混物的缩短物理性质的影响
机译:乳糖单月桂酸酯的抗微生物和乳化特性及其对无水乳脂结晶行为的影响。
机译:棕榈油和低芥酸菜子油与脱水山梨糖醇单硬脂酸酯和完全氢化的棕榈油的低饱和脂质混合物的结晶
机译:混合可改善椰子油和无水乳脂的物理性能