검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin Tavernier I, Norton IT, Rimaux T, Lazidis A, Dewettinck K Journal of Food Engineering, 246, 141, 2019 |
| 2 |
Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions Tavernier I, Heyman B, Van der Meeren P, Ruyssen T, Dewettinck K Journal of Food Engineering, 244, 136, 2019 |