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期刊名称

  • lwt-food science and technology(1)

关键词

  • interesterification; hardness; rheological property; crystal; artificial neural network(1)

作者

  • Zhu, Tingwei AND Zhang, Xia AND Li, Bing AND Wu, Hong AND Zhu, Tingwei AND Chen, Zhiyi(0)

机构

  • guangdong acad agr sci, minist agr & rural affairs, sericultural & agrifood res inst, key lab funct foods,guangdong key lab agr prod pr, guangzhou 510630, peoples r china(1)
  • henan univ technol, coll food sci & technol, zhengzhou 450001, peoples r china(1)
  • south china univ technol, sch food sci & engn, guangdong prov key lab green proc nat prod & prod, guangzhou 510640, peoples r china(1)

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  • 2020(1)
科研产出
资源类型: 外文期刊
作者:Zhu, Tingwei(精确检索)
作者:Zhang, Xia(精确检索)
作者:Li, Bing(精确检索)
作者:Wu, Hong(精确检索)
作者:Zhu, Tingwei(精确检索)
作者:Chen, Zhiyi(精确检索)
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1Understanding the relationship between physical properties and crystallization behavior of interesterified blend-based fast-frozen special fat with varied triacylglycerol composition

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来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Interesterification; Hardness; Rheological property; Crystal; Artificial neural network

年份：2020

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