BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

139 related articles for article (PubMed ID: 36192954)

  • 1. 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]  

  • 2. Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals.
    Mao J; Gao Y; Meng Z
    Food Chem; 2023 Jan; 399():133877. PubMed ID: 36037682
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application.
    Su Y; Chai XH; Tan CP; Liu YF
    J Food Sci; 2024 Jun; 89(6):3194-3207. PubMed ID: 38660921
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance.
    Wang Y; Wang R; Li Y; Zhang L
    Food Res Int; 2023 Oct; 172():113140. PubMed ID: 37689905
    [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. 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. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage.
    Gomes da Silva M; Ramponi Rodrigues de Godoi K; Pavie Cardoso L; Paula Badan Ribeiro A
    Food Res Int; 2022 Jul; 157():111208. PubMed ID: 35761530
    [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. 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]  

  • 15. Visualized phase behavior of binary blends of coconut oil and palm stearin.
    Liu C; Meng Z; Cao P; Jiang J; Liang X; Piatko M; Campbell S; Lo SK; Liu Y
    Food Chem; 2018 Nov; 266():66-72. PubMed ID: 30381227
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.
    Podchong P; Inbumrung P; Sonwai S
    J Oleo Sci; 2020 Jul; 69(7):659-670. PubMed ID: 32522940
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Lauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.
    Sonwai S; Ornla-Ied P; Aneknun T
    J Oleo Sci; 2015; 64(4):357-65. PubMed ID: 25766934
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fat crystal migration and aggregation and polymorphism evolution during the formation of granular crystals in beef tallow and palm oil.
    Meng Z; Geng W; Wang X; Liu Y
    J Agric Food Chem; 2013 Dec; 61(51):12676-82. PubMed ID: 24328162
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.