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Journal Abstract Search

149 related items for PubMed ID: 29571497

  • 1.
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  • 2. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil.
    Chai X, Meng Z, Jiang J, Cao P, Liang X, Piatko M, Campbell S, Lo SK, Liu Y.
    Food Res Int; 2018 Mar; 105():423-431. PubMed ID: 29433232
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  • 4. Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixtures.
    Chai X, Meng Z, Liu C, Liu Y.
    Food Chem; 2019 Aug 01; 288():108-116. PubMed ID: 30902270
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  • 6. Comparative Analysis of Small-Molecule Diffusivity in Different Fat Crystal Network.
    Chai XH, Meng Z, Cao PR, Jiang J, Liu YF.
    J Agric Food Chem; 2018 Jan 31; 66(4):1015-1022. PubMed ID: 29303272
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  • 7. 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 23; 59(4):1432-41. PubMed ID: 21222456
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  • 8. Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC.
    Zaliha O, Elina H, Sivaruby K, Norizzah AR, Marangoni AG.
    J Oleo Sci; 2018 Jun 01; 67(6):737-744. PubMed ID: 29760328
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  • 9. 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 02; 69(7):659-670. PubMed ID: 32522940
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  • 10. 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 02; 106():982-991. PubMed ID: 29580013
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  • 11. 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 Apr 02; 76(1):C21-30. PubMed ID: 21535649
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  • 12. 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 01; 10(11):7553-7564. PubMed ID: 31687723
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  • 14. 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 11; 56(11):4039-46. PubMed ID: 18476692
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  • 15. 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 15; 286():636-643. PubMed ID: 30827657
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  • 17. Sucrose behenate as a crystallization enhancer for soft fats.
    Domingues MA, da Silva TL, Ribeiro AP, Chiu MC, Gonçalves LA.
    Food Chem; 2016 Feb 01; 192():972-8. PubMed ID: 26304437
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  • 18. Matching avrami indices achieves similar hardnesses in palm oil-based fats.
    Singh AP, Bertoli C, Rousset PR, Marangoni AG.
    J Agric Food Chem; 2004 Mar 24; 52(6):1551-7. PubMed ID: 15030210
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