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Journal Abstract Search

236 related items for PubMed ID: 30195530

  • 1. Crystallization behavior of emulsified fats influences shear-induced partial coalescence.
    Moens K, Tavernier I, Dewettinck K.
    Food Res Int; 2018 Nov; 113():362-370. PubMed ID: 30195530
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  • 5. Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties.
    Liu P, Huang L, Liu T, Cai Y, Zeng D, Zhou F, Zhao M, Deng X, Zhao Q.
    Food Chem; 2021 Jun 15; 347():128997. PubMed ID: 33450551
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  • 6. 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 15; 89(6):3194-3207. PubMed ID: 38660921
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  • 10. Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat.
    da Silva TLT, Marsh M, Gibon V, Martini S.
    J Food Sci; 2020 Apr 15; 85(4):964-971. PubMed ID: 32222051
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  • 13. Density and microviscosity studies of palm oil/water emulsions.
    Arboleya JC, Sutcliffe LH, Wilde PJ, Fairhurst SA.
    J Agric Food Chem; 2005 Jun 01; 53(11):4448-53. PubMed ID: 15913309
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  • 14. Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.
    Norlida HM, Md Ali AR, Muhadhir I.
    Int J Food Sci Nutr; 1996 Jan 01; 47(1):71-4. PubMed ID: 8616676
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  • 15. Influence of cooling rate on partial coalescence in natural dairy cream.
    Moens K, Tzompa-Sosa DA, Van de Walle D, Van der Meeren P, Dewettinck K.
    Food Res Int; 2019 Jun 01; 120():819-828. PubMed ID: 31000302
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  • 18. Comparison of the dispersed phase coalescence mechanisms in different tablespreads.
    Rousseau D, Ghosh S, Park H.
    J Food Sci; 2009 Jun 01; 74(1):E1-7. PubMed ID: 19200091
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  • 19. Interactions of milk fat and milk fat fractions with confectionery fats.
    Schmelzer JM, Hartel RW.
    J Dairy Sci; 2001 Feb 01; 84(2):332-44. PubMed ID: 11233017
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  • 20. The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream.
    Zhao M, Chen L, Liu F, Zhong F, Chen M, Jin H, Kang J, Wu J, Xu J.
    J Sci Food Agric; 2023 Nov 01; 103(14):6837-6848. PubMed ID: 37278491
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