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
State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 CHINA;
State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 CHINA;
State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 CHINA;
State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 CHINA;
cocoa butter; low-melting-points fractions; rheological properties; polymorphism; crystal morphology;
机译:用可可脂混合物酶促产生的棕榈油基可可脂替代品(CBS)的物理化学性质
机译:可可脂与乳脂或乳脂馏分共混物中等温结晶动力学的热分析
机译:差示扫描量热法和脉冲核磁共振法表征棕榈中级馏分,初榨椰子油和低芥酸菜子油作为可可脂替代品的混合物的结晶和熔融特征
机译:合成配方硬棕榈油中馏分和油菜油混合物的可可脂相同的Cocoa黄油
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:可可脂/丁香脂素(CB / TS)和可可脂/椰子油(CB / CO)的二元混合物混合行为的比较研究
机译:用可可脂混合物酶促产生的棕榈油基可可脂替代品(CBS)的物理化学性质