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 *

122 related articles for article (PubMed ID: 34534797)

  • 1. Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies.
    Sergeev A; Shilkina N; Motyakin M; Barashkova I; Zaborova V; Kanina K; Dunchenko N; Krasulya O; Yusof NSM
    Ultrason Sonochem; 2021 Oct; 78():105751. PubMed ID: 34534797
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization.
    Lopez C; Bourgaux C; Lesieur P; Bernadou S; Keller G; Ollivon M
    J Colloid Interface Sci; 2002 Oct; 254(1):64-78. PubMed ID: 12702426
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Application of in-line Raman spectroscopy to monitor crystallization and melting processes in milk fat.
    Xu G; O'Shea N; Drouin G; Pacheco-Pappenheim S; O'Donnell CP; Hogan SA
    Food Res Int; 2024 Sep; 191():114690. PubMed ID: 39059946
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization.
    Nguyen V; Rimaux T; Truong V; Dewettinck K; Van Bockstaele F
    Food Res Int; 2020 Nov; 137():109412. PubMed ID: 33233099
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A critical study of novel physically structured lipid matrices composed of a homolipid from Capra hircus and theobroma oil.
    Attama AA; Müller-Goymann CC
    Int J Pharm; 2006 Sep; 322(1-2):67-78. PubMed ID: 16828247
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dissolution of sucrose crystals in the anhydrous sorbitol melt.
    Bhandari BR; Roos YH
    Carbohydr Res; 2003 Feb; 338(4):361-7. PubMed ID: 12559734
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study.
    Bayard M; Cansell M; Leal-Calderon F
    Food Chem; 2022 Mar; 373(Pt B):131605. PubMed ID: 34823932
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules.
    Ben Amara-Dali W; Lopez C; Lesieur P; Ollivon M
    J Agric Food Chem; 2008 Jun; 56(12):4511-22. PubMed ID: 18494497
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat.
    Truong T; Palmer M; Bansal N; Bhandari B
    Food Res Int; 2017 May; 95():82-90. PubMed ID: 28395828
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Crystallization behavior of milk fat obtained from linseed-fed cows.
    Smet K; Coudijzer K; Fredrick E; De Campeneere S; De Block J; Wouters J; Raes K; Dewettinck K
    J Dairy Sci; 2010 Feb; 93(2):495-505. PubMed ID: 20105521
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Thermal and structural behavior of milk fat. 1. Unstable species of anhydrous milk fat.
    Lopez C; Lavigne F; Lesieur P; Bourgaux C; Ollivon M
    J Dairy Sci; 2001 Apr; 84(4):756-66. PubMed ID: 11352150
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Anhydrous goat's milk fat: thermal and structural behavior. 1. Crystalline forms obtained by slow cooling.
    Ben Amara-Dali W; Karray N; Lesieur P; Ollivon M
    J Agric Food Chem; 2005 Dec; 53(26):10018-25. PubMed ID: 16366689
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties.
    Bayard M; Kauffmann B; Vauvre JM; Leal-Calderon F; Cansell M
    Food Chem; 2022 Jan; 366():130533. PubMed ID: 34274704
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Anhydrous goat's milk fat: thermal and structural behaviors studied by coupled differential scanning calorimetry and X-ray diffraction. 2. Influence of cooling rate.
    Amara-Dali WB; Lesieur P; Artzner F; Karray N; Attia H; Ollivon M
    J Agric Food Chem; 2007 Jun; 55(12):4741-51. PubMed ID: 17497873
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Firmness and crystallization of milk fat in relation to processing conditions.
    Van Aken GA; Visser KA
    J Dairy Sci; 2000 Sep; 83(9):1919-32. PubMed ID: 11003219
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate.
    Lopez C; Lesieur P; Bourgaux C; Ollivon M
    J Dairy Sci; 2005 Feb; 88(2):511-26. PubMed ID: 15653516
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Palmitic acid at high concentration modifies the nanoscale structure of anhydrous milk fat.
    Bayard M; Kauffmann B; Leal-Calderon F; Cansell M
    Food Chem; 2024 Jun; 443():138522. PubMed ID: 38277931
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Assessment of changes in crystallization properties of pressurized milk fat.
    Staniewski B; Smoczyński M; Staniewska K; Baranowska M; Kiełczewska K; Zulewska J
    J Dairy Sci; 2015 Apr; 98(4):2129-37. PubMed ID: 25682151
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study.
    Lopez C; Briard-Bion V; Camier B; Gassi JY
    J Dairy Sci; 2006 Aug; 89(8):2894-910. PubMed ID: 16840605
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat.
    Wang Y; Li Y; Yuan D; Li Y; Payne K; Zhang L
    J Food Sci; 2019 Dec; 84(12):3512-3521. PubMed ID: 31762037
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.