144 related articles for article (PubMed ID: 25766934)
1. Lauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.
Sonwai S; Ornla-Ied P; Aneknun T
J Oleo Sci; 2015; 64(4):357-65. PubMed ID: 25766934
[TBL] [Abstract][Full Text] [Related]
2. Characterization of physicochemical and thermal properties and crystallization behavior of krabok (Irvingia Malayana ) and rambutan seed fats.
Sonwai S; Ponprachanuvut P
J Oleo Sci; 2012; 61(12):671-9. PubMed ID: 23196867
[TBL] [Abstract][Full Text] [Related]
3. The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.
Podchong P; Inbumrung P; Sonwai S
J Oleo Sci; 2020 Jul; 69(7):659-670. PubMed ID: 32522940
[TBL] [Abstract][Full Text] [Related]
4. Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat.
Podchong P; Inbumrung P; Klinkesorn U; Sonwai S
J Food Sci Technol; 2022 Nov; 59(11):4370-4379. PubMed ID: 36193485
[TBL] [Abstract][Full Text] [Related]
5. Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction.
Aumpai K; Tan CP; Huang Q; Sonwai S
Food Chem; 2022 Aug; 384():132535. PubMed ID: 35219991
[TBL] [Abstract][Full Text] [Related]
6. Hard cocoa butter replacers from mango seed fat and palm stearin.
Jahurul MH; Zaidul IS; Nik Norulaini NA; Sahena F; Abedin MZ; Mohamed A; Mohd Omar AK
Food Chem; 2014 Jul; 154():323-9. PubMed ID: 24518349
[TBL] [Abstract][Full Text] [Related]
7. Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends.
Ornla-Ied P; Rungsang S; Tan CP; Lan D; Wang Y; Sonwai S
J Oleo Sci; 2022; 71(3):343-351. PubMed ID: 35236794
[TBL] [Abstract][Full Text] [Related]
8. Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.
Smith KW; Cain FW; Talbot G
J Agric Food Chem; 2004 Aug; 52(17):5539-44. PubMed ID: 15315397
[TBL] [Abstract][Full Text] [Related]
9. Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor.
Ciftçi ON; Fadiloğlu S; Göğüş F
Bioresour Technol; 2009 Jan; 100(1):324-9. PubMed ID: 18606538
[TBL] [Abstract][Full Text] [Related]
10. Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification.
Ornla-Ied P; Podchong P; Sonwai S
J Sci Food Agric; 2022 Mar; 102(4):1619-1627. PubMed ID: 34405412
[TBL] [Abstract][Full Text] [Related]
11. Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems.
Mao J; Gao Y; Meng Z
Food Res Int; 2022 Nov; 161():111814. PubMed ID: 36192954
[TBL] [Abstract][Full Text] [Related]
12. Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO).
Joshi BL; Zielbauer BI; Vilgis TA
Foods; 2020 Mar; 9(3):. PubMed ID: 32168817
[TBL] [Abstract][Full Text] [Related]
13. Effects of Low-melting-point Fractions of Cocoa Butter on Rice Bran Wax-corn Oil Mixtures: Thermal, Crystallization and Rheological Properties.
Liu W; Liu D; Yao Y; Li C
J Oleo Sci; 2021 Apr; 70(4):491-502. PubMed ID: 33692236
[TBL] [Abstract][Full Text] [Related]
14. Studies of fatty acid composition, physicochemical and thermal properties, and crystallization behavior of mango kernel fats from various Thai varieties.
Sonwai S; Ponprachanuvut P
J Oleo Sci; 2014; 63(7):661-9. PubMed ID: 24919475
[TBL] [Abstract][Full Text] [Related]
15. Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute.
Watanabe S; Yoshikawa S; Sato K
J Oleo Sci; 2023 Dec; 72(12):1073-1082. PubMed ID: 37989302
[TBL] [Abstract][Full Text] [Related]
16. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent.
Sonwai S; Kaphueakngam P; Flood A
J Food Sci Technol; 2014 Oct; 51(10):2357-69. PubMed ID: 25328175
[TBL] [Abstract][Full Text] [Related]
17. Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.
Saadi S; Ariffin AA; Ghazali HM; Miskandar MS; Abdulkarim SM; Boo HC
J Food Sci; 2011; 76(1):C21-30. PubMed ID: 21535649
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil.
Neves MIL; Queirós MS; Viriato RLS; Ribeiro APB; Gigante ML
Food Res Int; 2020 Jun; 132():109038. PubMed ID: 32331672
[TBL] [Abstract][Full Text] [Related]
19. Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter.
Ciftçi ON; Kowalski B; Göğüş F; Fadiloğlu S
J Food Sci; 2009; 74(4):E184-90. PubMed ID: 19490323
[TBL] [Abstract][Full Text] [Related]
20. Physical properties of Amazonian fats and oils and their blends.
Pereira E; Ferreira MC; Sampaio KA; Grimaldi R; Meirelles AJA; Maximo GJ
Food Chem; 2019 Apr; 278():208-215. PubMed ID: 30583364
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]