139 related articles for article (PubMed ID: 37989302)
1. Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute.
Watanabe S; Yoshikawa S; Sato K
J Oleo Sci; 2023 Dec; 72(12):1073-1082. PubMed ID: 37989302
[TBL] [Abstract][Full Text] [Related]
2. Crystallinity properties and crystallization behavior of chocolate fat blends.
da Silva TLT; Grimaldi R; Calligaris GA; Cardoso LP; Gonçalves LAG
J Food Sci Technol; 2017 Jun; 54(7):1979-1989. PubMed ID: 28720955
[TBL] [Abstract][Full Text] [Related]
3. Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction.
Aumpai K; Tan CP; Huang Q; Sonwai S
Food Chem; 2022 Aug; 384():132535. PubMed ID: 35219991
[TBL] [Abstract][Full Text] [Related]
4. Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals.
Watanabe S; Yoshikawa S; Sato K
Food Chem; 2021 Mar; 339():127808. PubMed ID: 32829241
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Differential Scanning Calorimetry and Fatty Acid Composition Analysis of Chocolates Marketed in Iran as an Alternative Method for Identification of Cocoa Butter Adulteration.
Khaleghi Yazdi T; Afshar Mogaddam MR; Mousazadeh M; Monajjemzadeh F; Tamizi E; Nemati M
J AOAC Int; 2021 Dec; 104(6):1479-1484. PubMed ID: 34180991
[TBL] [Abstract][Full Text] [Related]
7. Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin.
Buscato MHM; Hara LM; Bonomi ÉC; Calligaris GA; Cardoso LP; Grimaldi R; Kieckbusch TG
Food Chem; 2018 Aug; 256():390-396. PubMed ID: 29606464
[TBL] [Abstract][Full Text] [Related]
8. Rice bran wax effects on cocoa butter crystallisation and tempering.
Podchong P; Aumpai K; Sonwai S; Rousseau D
Food Chem; 2022 Dec; 397():133635. PubMed ID: 35901611
[TBL] [Abstract][Full Text] [Related]
9. Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat.
Podchong P; Inbumrung P; Klinkesorn U; Sonwai S
J Food Sci Technol; 2022 Nov; 59(11):4370-4379. PubMed ID: 36193485
[TBL] [Abstract][Full Text] [Related]
10. Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier.
Buscato MHM; Grimaldi R; Kieckbusch TG
J Food Sci Technol; 2017 Sep; 54(10):3260-3267. PubMed ID: 28974811
[TBL] [Abstract][Full Text] [Related]
11. Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.
Smith KW; Cain FW; Talbot G
J Agric Food Chem; 2004 Aug; 52(17):5539-44. PubMed ID: 15315397
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics.
Naeem A; Shabbir MA; Khan MR; Ahmad N; Roberts TH
J Food Sci; 2019 Jun; 84(6):1315-1321. PubMed ID: 31116426
[TBL] [Abstract][Full Text] [Related]
14. Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel.
Alvarez MD; Cofrades S; Espert M; Sanz T; Salvador A
Gels; 2021 Nov; 7(4):. PubMed ID: 34842693
[TBL] [Abstract][Full Text] [Related]
15. Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butter.
Zeng J; Shen J; Wu Y; Liu X; Deng ZY; Li J
J Food Sci; 2020 Apr; 85(4):972-979. PubMed ID: 32144765
[TBL] [Abstract][Full Text] [Related]
16. Facile lipase-catalyzed synthesis of a chocolate fat mimetic.
Ghazani SM; Marangoni AG
Sci Rep; 2018 Oct; 8(1):15271. PubMed ID: 30323241
[TBL] [Abstract][Full Text] [Related]
17. Triacylglycerol analysis for the quantification of cocoa butter equivalents (CBE) in chocolate: feasibility study and validation.
Dionisi F; Golay PA; Hug B; Baumgartner M; Callier P; Destaillats F
J Agric Food Chem; 2004 Apr; 52(7):1835-41. PubMed ID: 15053518
[TBL] [Abstract][Full Text] [Related]
18. Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.
Buchgraber M; Ulberth F; Anklam E
J AOAC Int; 2004; 87(5):1164-72. PubMed ID: 15493674
[TBL] [Abstract][Full Text] [Related]
19. Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy.
Bresson S; Lecuelle A; Bougrioua F; El Hadri M; Baeten V; Courty M; Pilard S; Rigaud S; Faivre V
Food Chem; 2021 Nov; 363():130319. PubMed ID: 34139519
[TBL] [Abstract][Full Text] [Related]
20. Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter.
Li L; Liu G
Food Chem; 2023 Oct; 422():136292. PubMed ID: 37150114
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
