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.
6. Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats. Stahl MA; Buscato MHM; Grimaldi R; Cardoso LP; Ribeiro APB Food Res Int; 2018 May; 107():61-72. PubMed ID: 29580526 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Cooling rate effects on the microstructure, solid content, and rheological properties of organogels of amides derived from stearic and (R)-12-hydroxystearic acid in vegetable oil. Toro-Vazquez JF; Morales-Rueda J; Torres-Martínez A; Charó-Alonso MA; Mallia VA; Weiss RG Langmuir; 2013 Jun; 29(25):7642-54. PubMed ID: 23697446 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life. Silva TJ; Fernandes GD; Bernardinelli OD; Silva ECDR; Barrera-Arellano D; Ribeiro APB Food Res Int; 2021 Feb; 140():110036. PubMed ID: 33648262 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Crystallization kinetics of organogels prepared by rice bran wax and vegetable oils. Dassanayake LS; Kodali DR; Ueno S; Sato K J Oleo Sci; 2012; 61(1):1-9. PubMed ID: 22188800 [TBL] [Abstract][Full Text] [Related]
14. Structural and mechanical properties of organogels: Role of oil and gelator molecular structure. Cerqueira MA; Fasolin LH; Picone CSF; Pastrana LM; Cunha RL; Vicente AA Food Res Int; 2017 Jun; 96():161-170. PubMed ID: 28528095 [TBL] [Abstract][Full Text] [Related]
15. Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques. Szymańska I; Żbikowska A; Onacik-Gür S J Sci Food Agric; 2022 Apr; 102(6):2309-2320. PubMed ID: 34625957 [TBL] [Abstract][Full Text] [Related]
16. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels. Hwang HS; Singh M; Lee S J Food Sci; 2016 May; 81(5):C1045-54. PubMed ID: 27027545 [TBL] [Abstract][Full Text] [Related]
17. Physicochemical characterization of organogels prepared from menhaden oil or structured lipid with phytosterol blend or sucrose stearate/ascorbyl palmitate blend. Willett SA; Akoh CC Food Funct; 2019 Jan; 10(1):180-190. PubMed ID: 30516201 [TBL] [Abstract][Full Text] [Related]
18. Influence of the Mixtures of Vegetable Oil and Vitamin E over the Microstructure and Rheology of Organogels. Martinez RM; Oseliero Filho PL; Gerbelli BB; Magalhães WV; Velasco MVR; da Silva Lannes SC; de Oliveira CLP; Rosado C; Baby AR Gels; 2022 Jan; 8(1):. PubMed ID: 35049573 [TBL] [Abstract][Full Text] [Related]
19. Quantification of oil binding capacity of structuring fats: A novel method and its application. Omonov TS; Bouzidi L; Narine SS Chem Phys Lipids; 2010 Sep; 163(7):728-40. PubMed ID: 20654601 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]