对称型甘油三酯 POP/OPO 二元混合物的结晶特性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20241210-081
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Works matching AU 柴秀航
Results: 5
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冻融循环中不同脂肪酸组成的油脂对植脂搅打 奶油稳定性的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 69, doi. 10.7506/spkx1002-6630-20241018-123
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油脂组成和结晶特性对奶油品质和 搅打性能的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 50, doi. 10.7506/spkx1002-6630-20230506-050
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4
结构化油脂及其在烘焙产品中的应用研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 336, doi. 10.7506/spkx1002-6630-20210711-109
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5
甘草提取物对乳化猪油氧化稳定性的影响 及乳化猪油在蛋糕中的应用.
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- China Oils & Fats, 2024, v. 49, n. 7, p. 90, doi. 10.19902/j.cnki.zgyz.1003-7969.230198
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