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浏览/检索结果: 共5条，第1-5条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择发表日期升序发表日期降序提交时间升序提交时间降序题名升序题名降序作者升序作者降序 Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-dioleoyl-2- palmitoylglycerol (OPO) on the Stability in Different Emulsion Systems. 期刊论文 JOURNAL OF OLEO SCIENCE, 2019, 卷号: 68, 期号: 7, 页码: 607-614 作者:  Qiu, Hongtu;  Ma, Lukai;  Liang, Chengyun;  Zhang, Hua*;  Liu, Guo-qin* 收藏  |  浏览/下载：8/0  |  提交时间：2019/12/27 1,3-dioleoyl-2-palmitoyl glycerol  emulsion stability  palm stearin  physical fractionation oil   Insight into thermal,crystallization kinetics,and phase behaviors of palm kernel oil and its olein/stearin by differential scanning calorimetry 期刊论文 Separation Science and Technology, 2017, 卷号: Vol.52 No.18, 页码: 2924-2935 作者:  Wang, Z.;  Hou, M.;  Zhang, X.;  Liu, T.;  Li, S. 收藏  |  浏览/下载：3/0  |  提交时间：2019/11/21 Palm kernel oil  fractionation  crystallization  thermal properties  phase behavior   Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food 期刊论文 RSC ADVANCES, 2017, 卷号: 7, 页码: 34435-34441 作者:  Zhu, Tingwei[1];  Zhao, Yali[1];  Zong, Minhua[1];  Li, Bing[1,2];  Zhang, Xia[1,2] 收藏  |  浏览/下载：2/0  |  提交时间：2019/04/24 Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion 期刊论文 2017, 卷号: 80, 页码: 531 作者:  Lillah[1];  Asghar, Ali[1];  Pasha, Imran[1];  Murtaza, Ghulam[1];  Ali, Maratab[2] 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/26 Improving the physiochemical properties of blends of palm stearin and soybean oil by Lipozyme TL IM-catalyzed interesterification (CPCI-S收录) 会议 作者:  Wu, Hong[1];  Wang, Yan[1];  Zong, Min-hua[1] 收藏  |  浏览/下载：7/0  |  提交时间：2019/04/12