These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

176 related articles for article (PubMed ID: 29433232)

  • 1. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil.
    Chai X; Meng Z; Jiang J; Cao P; Liang X; Piatko M; Campbell S; Lo SK; Liu Y
    Food Res Int; 2018 Mar; 105():423-431. PubMed ID: 29433232
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil.
    Chai XH; Meng Z; Cao PR; Liang XY; Piatko M; Campbell S; Koon Lo S; Liu YF
    Food Chem; 2018 Jul; 255():49-57. PubMed ID: 29571497
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone.
    Sonwai S; Rungprasertphol P; Nantipipat N; Tungvongcharoan S; Laiyangkoon N
    J Oleo Sci; 2017 Sep; 66(9):951-961. PubMed ID: 28794308
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends.
    Norizzah AR; Nur Azimah K; Zaliha O
    Food Res Int; 2018 Apr; 106():982-991. PubMed ID: 29580013
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Interactions of milk fat and milk fat fractions with confectionery fats.
    Schmelzer JM; Hartel RW
    J Dairy Sci; 2001 Feb; 84(2):332-44. PubMed ID: 11233017
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Thermal profiles, crystallization behaviors and microstructure of diacylglycerol-enriched palm oil blends with diacylglycerol-enriched palm olein.
    Xu Y; Zhao X; Wang Q; Peng Z; Dong C
    Food Chem; 2016 Jul; 202():364-72. PubMed ID: 26920306
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions.
    Chen B; McClements DJ; Decker EA
    Crit Rev Food Sci Nutr; 2011 Dec; 51(10):901-16. PubMed ID: 21955091
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats.
    Zhang Z; Lee WJ; Zhou H; Wang Y
    Food Funct; 2019 Nov; 10(11):7553-7564. PubMed ID: 31687723
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC.
    Zaliha O; Elina H; Sivaruby K; Norizzah AR; Marangoni AG
    J Oleo Sci; 2018 Jun; 67(6):737-744. PubMed ID: 29760328
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil.
    Maruyama JM; Soares FA; D'Agostinho NR; Gonçalves MI; Gioielli LA; da Silva RC
    J Agric Food Chem; 2014 Mar; 62(10):2253-63. PubMed ID: 24547939
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin.
    Yin X; Liu W; Meng P; Yang G; Chen J
    J Oleo Sci; 2022 Sep; 71(10):1427-1438. PubMed ID: 36089396
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil.
    Meng Z; Liu YF; Jin QZ; Huang JH; Song ZH; Wang FY; Wang XG
    J Agric Food Chem; 2011 Feb; 59(4):1432-41. PubMed ID: 21222456
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Chemical transesterification of coconut and corn oils using different metal hydroxides as catalysts to determine the chemical and physiochemical changes to the oils.
    Ginsburg SR; Katz T; Jiménez-Flores R
    J Sci Food Agric; 2024 Nov; 104(14):8801-8812. PubMed ID: 38957971
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Ultra-stable self-foaming oils.
    Binks BP; Marinopoulos I
    Food Res Int; 2017 May; 95():28-37. PubMed ID: 28395822
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat.
    da Silva TLT; Marsh M; Gibon V; Martini S
    J Food Sci; 2020 Apr; 85(4):964-971. PubMed ID: 32222051
    [TBL] [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. Sucrose behenate as a crystallization enhancer for soft fats.
    Domingues MA; da Silva TL; Ribeiro AP; Chiu MC; Gonçalves LA
    Food Chem; 2016 Feb; 192():972-8. PubMed ID: 26304437
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions.
    Zhang X; Li L; Xie H; Liang Z; Su J; Liu G; Li B
    Molecules; 2013 Jan; 18(1):1036-52. PubMed ID: 23322068
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.