540 related articles for article (PubMed ID: 26514240)
1. Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food.
Dollah S; Abdulkarim SM; Ahmad SH; Khoramnia A; Mohd Ghazali H
J Sci Food Agric; 2016 Aug; 96(10):3321-33. PubMed ID: 26514240
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils.
Dollah S; Abdulkarim SM; Ahmad SH; Khoramnia A; Ghazali HM
J Oleo Sci; 2014; 63(8):811-22. PubMed ID: 25007749
[TBL] [Abstract][Full Text] [Related]
3. Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends.
Fauzi SH; Rashid NA; Omar Z
Food Chem; 2013 Apr; 137(1-4):8-17. PubMed ID: 23199984
[TBL] [Abstract][Full Text] [Related]
4. Chemical interesterification of blends with palm stearin and patawa oil.
Oliveira PD; Rodrigues AM; Bezerra CV; Silva LH
Food Chem; 2017 Jan; 215():369-76. PubMed ID: 27542488
[TBL] [Abstract][Full Text] [Related]
5. Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat.
Tang L; Hu JN; Zhu XM; Luo LP; Lei L; Deng ZY; Lee KT
J Food Sci; 2012 Apr; 77(4):C454-60. PubMed ID: 22515238
[TBL] [Abstract][Full Text] [Related]
6. trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
Kim BH; Lumor SE; Akoh CC
J Agric Food Chem; 2008 Sep; 56(17):8195-205. PubMed ID: 18707123
[TBL] [Abstract][Full Text] [Related]
7. Triacylglycerol composition, physico-chemical characteristics and oxidative stability of interesterified canola oil and fully hydrogenated cottonseed oil blends.
Imran M; Nadeem M
Lipids Health Dis; 2015 Oct; 14():138. PubMed ID: 26510410
[TBL] [Abstract][Full Text] [Related]
8. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties.
Soares FA; da Silva RC; Hazzan M; Capacla IR; Viccola ER; Maruyama JM; Gioielli LA
J Agric Food Chem; 2012 Feb; 60(6):1461-9. PubMed ID: 22229347
[TBL] [Abstract][Full Text] [Related]
9. Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.
Norlida HM; Md Ali AR; Muhadhir I
Int J Food Sci Nutr; 1996 Jan; 47(1):71-4. PubMed ID: 8616676
[TBL] [Abstract][Full Text] [Related]
10. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil.
Adhikari P; Shin JA; Lee JH; Hu JN; Zhu XM; Akoh CC; Lee KT
J Sci Food Agric; 2010 Mar; 90(4):703-11. PubMed ID: 20355102
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties.
Adhikari P; Hu P
J Food Sci; 2012 Dec; 77(12):C1285-92. PubMed ID: 23140327
[TBL] [Abstract][Full Text] [Related]
13. Enzymatic production of zero-trans plastic fat rich in α-linolenic acid and medium-chain fatty acids from highly hydrogenated soybean oil, Cinnamomum camphora seed oil, and perilla oil by lipozyme TL IM.
Zhao ML; Tang L; Zhu XM; Hu JN; Li HY; Luo LP; Lei L; Deng ZY
J Agric Food Chem; 2013 Feb; 61(6):1189-95. PubMed ID: 23350869
[TBL] [Abstract][Full Text] [Related]
14. Promising features of Moringa oleifera oil: recent updates and perspectives.
Nadeem M; Imran M
Lipids Health Dis; 2016 Dec; 15(1):212. PubMed ID: 27931216
[TBL] [Abstract][Full Text] [Related]
15. Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends.
Pang M; Ge Y; Cao L; Cheng J; Jiang S
J Oleo Sci; 2019 Feb; 68(2):131-139. PubMed ID: 30651414
[TBL] [Abstract][Full Text] [Related]
16. Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin.
Liu C; Meng Z; Chai X; Liang X; Piatko M; Campbell S; Liu Y
Food Chem; 2019 Jul; 286():636-643. PubMed ID: 30827657
[TBL] [Abstract][Full Text] [Related]
17.
Ornla-Ied P; Sonwai S; Lertthirasuntorn S
Food Sci Biotechnol; 2016; 25(3):673-680. PubMed ID: 30263322
[No Abstract] [Full Text] [Related]
18. 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]
19. Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends.
Tian W; Yan X; Zeng Z; Xia J; Zhao J; Zeng G; Yu P; Wen X; Gong D
Food Chem; 2024 Jan; 430():137026. PubMed ID: 37517373
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]