相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Surface topographic analysis of early stages of fat bloom of dark chocolate with 3D-laser scanning confocal microscopy (3D-LSCM)
Hiroko Ashida et al.
FOOD STRUCTURE-NETHERLANDS (2020)
Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil
Maria Isabel Landim Neves et al.
FOOD RESEARCH INTERNATIONAL (2020)
Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique
Marcella Chalella Mazzocato et al.
FOOD RESEARCH INTERNATIONAL (2019)
Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals
Sahar Akhavan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Solid lipid microparticles produced by spray chilling technique to deliver ginger oleoresin: Structure and compound retention
Vivian Boesso Oriani et al.
FOOD RESEARCH INTERNATIONAL (2016)
Gallic acid microparticles produced by spray chilling technique: Production and characterization
Larissa Consoli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Solid lipid microparticles of hardfats produced by spray cooling as promising crystallization modifiers in lipid systems
Julice Dutra Lopes et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)
Ascorbic acid microencapsulation by spray chilling: Production and characterization
Tanara Sartori et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Structures design for protection and vehiculation of bioactives
Paula K. Okuro et al.
CURRENT OPINION IN FOOD SCIENCE (2015)
Influence of Processing Conditions on the Physicochemical Properties of Complex Fat Systems
J. Reyes-Hernandez et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
Paula K. Okuro et al.
FOOD RESEARCH INTERNATIONAL (2013)
Solid lipid nanoparticles Production, characterization and applications
Wolfgang Mehnert et al.
ADVANCED DRUG DELIVERY REVIEWS (2012)
Physicochemical and structural properties of compound dairy fat blends
Sabine Danthine
FOOD RESEARCH INTERNATIONAL (2012)
Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling
Daniela de Lara Pedroso et al.
INTERNATIONAL DAIRY JOURNAL (2012)
Nanoemulsions versus microemulsions: terminology, differences, and similarities
David Julian McClements
SOFT MATTER (2012)
Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states
Kiyotaka Sato et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)
Quantification of oil binding capacity of structuring fats: A novel method and its application
Tolibjon S. Omonov et al.
CHEMISTRY AND PHYSICS OF LIPIDS (2010)
Controlling fat bloom formation in chocolate - Impact of milk fat on microstructure and fat phase crystallisation
Sopark Sonwai et al.
FOOD CHEMISTRY (2010)
Microparticle size control and glimepiride microencapsulation using spray congealing technology
I. Ilic et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2009)
Solid lipid microparticles containing water-soluble compounds of different molecular mass: Production, characterisation and release profiles
H. N. M. Chambi et al.
FOOD RESEARCH INTERNATIONAL (2008)
Effects of composition on fat rheology and crystallisation
A. Bell et al.
FOOD CHEMISTRY (2007)
Modelling two-step isothermal fat crystallization
I Foubert et al.
JOURNAL OF FOOD ENGINEERING (2006)
Effect of minor components and temperature profiles on polymorphism in milk fat
G Mazzanti et al.
CRYSTAL GROWTH & DESIGN (2004)
Understanding the structure of chocolate
H Schenk et al.
RADIATION PHYSICS AND CHEMISTRY (2004)
A comparison of lipid shortening functionality as a function of molecular ensemble and shear: microstructure, polymorphism, solid fat content and texture
SS Narine et al.
FOOD RESEARCH INTERNATIONAL (2004)
The composition of bovine milk lipids: January 1995 to December 2000
RG Jensen
JOURNAL OF DAIRY SCIENCE (2002)
Crystallization behaviour of fats and lipids - a review
K Sato
CHEMICAL ENGINEERING SCIENCE (2001)
The effect of minor components on milk fat crystallization
AJ Wright et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)
分享论文
