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 *

208 related articles for article (PubMed ID: 31687723)

  • 1. 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]  

  • 2. Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities.
    Zhang Z; Ye J; Lee WJ; Akoh CC; Li A; Wang Y
    Food Chem; 2021 Jun; 347():129070. PubMed ID: 33482483
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil.
    Li Y; Zhao J; Xie X; Zhang Z; Zhang N; Wang Y
    Food Chem; 2018 Jul; 255():405-413. PubMed ID: 29571493
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil.
    Zhu TW; Weng HT; Zhang X; Wu H; Li B
    Food Chem; 2018 Sep; 260():306-316. PubMed ID: 29699674
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Interesterified blend-based and physical blend-based special fats: storage stability under fluctuating temperatures.
    Zhu TW; Zhang X; Zong MH; Linhardt RJ; Li B; Wu H
    J Sci Food Agric; 2019 Nov; 99(14):6219-6226. PubMed ID: 31250449
    [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. Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute.
    Zhang Z; Song J; Lee WJ; Xie X; Wang Y
    Food Chem; 2020 Jul; 318():126518. PubMed ID: 32151925
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines.
    Zhang Z; Shim YY; Ma X; Huang H; Wang Y
    RSC Adv; 2018 Mar; 8(22):12390-12399. PubMed ID: 35539395
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. Preparation of interesterified plastic fats from fats and oils free of trans fatty acid.
    Lee JH; Akoh CC; Himmelsbach DS; Lee KT
    J Agric Food Chem; 2008 Jun; 56(11):4039-46. PubMed ID: 18476692
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Enzymatic Interesterification of Palm Stearin and Palm Olein Blend Catalyzed by sn-1,3-Specific Lipase: Interesterification Degree, Acyl Migration, and Physical Properties.
    Zhang Z; Lee WJ; Xie X; Ye J; Tan CP; Lai OM; Li A; Wang Y
    J Agric Food Chem; 2021 Aug; 69(32):9056-9066. PubMed ID: 33433208
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Structuration of lipid bases zero-trans and palm oil-free for food applications.
    Alves V; de Figueiredo Furtado G; Luccas V; Paula Badan Ribeiro A; Alves Macedo J; Alves Macedo G
    Food Res Int; 2024 Sep; 192():114683. PubMed ID: 39147537
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.