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Journal Abstract Search

177 related items for PubMed ID: 32331672

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  • 3. Effects of canola oil dilution on anhydrous milk fat crystallization and fractionation behavior.
    Wright AJ, Batte HD, Marangoni AG.
    J Dairy Sci; 2005 Jun; 88(6):1955-65. PubMed ID: 15905425
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  • 4. 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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  • 5. Thermophysical properties of blends composed of Amazonian fats and soybean oil.
    Aragão VC, Maximo GJ.
    Food Res Int; 2024 Feb 13; 177():113911. PubMed ID: 38225148
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  • 6. Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols.
    Viriato RLS, Queirós MS, Neves MIL, Ribeiro APB, Gigante ML.
    Food Res Int; 2019 Jun 13; 120():432-440. PubMed ID: 31000259
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  • 8. 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 13; 161():111814. PubMed ID: 36192954
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  • 10. Enzymatic production of trans-free hard fat stock from fractionated rice bran oil, fully hydrogenated soybean oil, and conjugated linoleic Acid.
    Adhikari P, Shin JA, Lee JH, Hu JN, Hwang KT, Lee KT.
    J Food Sci; 2009 Mar 13; 74(2):E87-96. PubMed ID: 19323746
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  • 13. Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil.
    Shin DM, Yune JH, Kim TK, Kim YJ, Kwon HC, Kim DH, Jeong CH, Choi YS, Han SG.
    Food Chem; 2021 Nov 30; 363():130260. PubMed ID: 34120047
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  • 14. 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 30; 89(6):3194-3207. PubMed ID: 38660921
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  • 15. Crystallization of fully hydrogenated and interesterified fat and vegetable oil.
    Zhang L, Muramoto H, Ueno S, Sato K.
    J Oleo Sci; 2011 Jun 30; 60(6):287-92. PubMed ID: 21606616
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  • 16. Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends.
    Shiota M, Kamigaki T, Wakui R, Ito Y, Nishino Y, Miyazawa A.
    J Oleo Sci; 2018 Jun 30; 67(7):829-837. PubMed ID: 29962451
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  • 17. Continuous enzymatic transesterification of sesame oil and a fully hydrogenated fat: effects of reaction conditions on product characteristics.
    Otero C, López-Hernandez A, García HS, Hernández-Martín E, Hill CG.
    Biotechnol Bioeng; 2006 Aug 05; 94(5):877-87. PubMed ID: 16718681
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  • 18. 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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