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Journal Abstract Search

250 related items for PubMed ID: 29580526

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics.
    Stahl MA, Buscato MHM, Grimaldi R, Cardoso LP, Ribeiro APB.
    J Food Sci Technol; 2017 Oct; 54(11):3391-3403. PubMed ID: 29051634
    [Abstract] [Full Text] [Related]

  • 3. Milk fat as a structuring agent of plastic lipid bases.
    Viriato RLS, Queirós MS, da Gama MAS, Ribeiro APB, Gigante ML.
    Food Res Int; 2018 Sep; 111():120-129. PubMed ID: 30007668
    [Abstract] [Full Text] [Related]

  • 4. Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil.
    Barbosa KM, Cardoso LP, Ribeiro APB, Kieckbusch TG, Buscato MHM.
    J Food Sci Technol; 2018 Mar; 55(3):1104-1115. PubMed ID: 29487453
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  • 6. Structuration of lipid bases zero-trans and palm oil-free for food applications.
    Alves V, de Figueiredo Furtado G, Luccas V, Paula Badan Ribeiro A, Alves Macedo J, Alves Macedo G.
    Food Res Int; 2024 Sep; 192():114683. PubMed ID: 39147537
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  • 8. Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment.
    Xu Z, Ye Z, Li Y, Li J, Liu Y.
    J Oleo Sci; 2020 Jun 04; 69(6):573-584. PubMed ID: 32404548
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  • 9. Crystallization, microstructure and polymorphic properties of soybean oil organogels in a hybrid structuring system.
    Godoi KRR, Basso RC, Ming CC, da Silva AÁ, Cardoso LP, Ribeiro APB.
    Food Res Int; 2020 Nov 04; 137():109460. PubMed ID: 33233134
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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 Nov 04; 76(1):C21-30. PubMed ID: 21535649
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  • 12. Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream.
    Shin JA, Hong YJ, Lee KT.
    Molecules; 2021 Jul 29; 26(15):. PubMed ID: 34361739
    [Abstract] [Full Text] [Related]

  • 13. Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil.
    Munk MB, Munk DME, Gustavsson F, Risbo J.
    J Food Sci; 2018 Oct 29; 83(10):2520-2526. PubMed ID: 30192011
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  • 14. Physicochemical and rheological properties of soybean organogels: Interactions between different structuring agents.
    Godoi KRR, Basso RC, Ming CC, Silva VMD, Cunha RLD, Barrera-Arellano D, Ribeiro APB.
    Food Res Int; 2019 Oct 29; 124():108475. PubMed ID: 31466657
    [Abstract] [Full Text] [Related]

  • 15. 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 13; 61(6):1189-95. PubMed ID: 23350869
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  • 17. Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils.
    Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A, Ghazali HM.
    J Oleo Sci; 2014 Feb 13; 63(8):811-22. PubMed ID: 25007749
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  • 18. Chemical interesterification of blends with palm stearin and patawa oil.
    Oliveira PD, Rodrigues AM, Bezerra CV, Silva LH.
    Food Chem; 2017 Jan 15; 215():369-76. PubMed ID: 27542488
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  • 19. Effects of two highly monounsaturated oils on lipid composition and enzyme activities in rat jejunum.
    Vázquez CM, Zanetti R, Santa-María C, Ruíz-Gutiérrez V.
    Biosci Rep; 2000 Oct 15; 20(5):355-68. PubMed ID: 11332598
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  • 20. Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.
    Qi J, Wang X, Wang X, Akoh CC, Jin Q.
    J Oleo Sci; 2019 Jun 06; 68(6):559-566. PubMed ID: 31092793
    [Abstract] [Full Text] [Related]

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