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机译:米糠蜡和植物油制备有机胶的结晶动力学
Laboratory of Food Biophysics, Graduate School of Biosphere Science, Hiroshima University (Kagamiyama 1-4-4, 739-8528, JAPAN);
Global Agritech, Inc. (710 Olive Ln., Minneapolis, MN 55447, UNITED STATES),Department of Bioproducts and Biosystems Engineering, University of Minnesota (1390 Eckles Avenue, St. Paul, MN 55108, UNITED STATES);
Laboratory of Food Biophysics, Graduate School of Biosphere Science, Hiroshima University (Kagamiyama 1-4-4, 739-8528, JAPAN);
Laboratory of Food Biophysics, Graduate School of Biosphere Science, Hiroshima University (Kagamiyama 1-4-4, 739-8528, JAPAN);
crystallization kinetics; organogels; rice bran wax; synchrotron radiation x-ray diffraction; viscosity;
机译:关于稻米糠油,稻米胚芽油,米糠酸,稻米糠,米糠蜡,氢化米糠蜡,稻米糠提取物,稻米的安全性评估的最终报告的修订苜蓿提取物,水稻胚芽粉,水稻淀粉,水稻麸皮,水解米糠提取物,水解米糠蛋白,水解米提取物和水解米蛋白。
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
机译:漂白米糠蜡有机凝胶和水包油乳液的储存稳定性
机译:超声米糠中植物油的辅助提取
机译:I.类固醇胶凝剂分子有机凝胶形成的结构和动力学。二。使用分子有机凝胶的自组装原纤维网络作为模板合成多孔二氧化硅。
机译:黑米糠制备的天然食用色素中花色苷的热和pH降解动力学
机译:用向日葵蜡和单甘油酯制备的鱼油有机凝胶的结构和稳定性