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Journal Abstract Search

161 related items for PubMed ID: 33450551

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  • 24. 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
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  • 26. The chemical, thermal and textural characterization of fractions from Macauba kernel oil.
    Magalhães KT, de Sousa Tavares T, Nunes CA.
    Food Res Int; 2020 Apr; 130():108925. PubMed ID: 32156372
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  • 29. 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; 89(6):3194-3207. PubMed ID: 38660921
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  • 31. Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream.
    Li Y, Liao T, Liu T, Wang J, Sun Z, Zhao M, Deng X, Zhao Q.
    Food Chem; 2023 Dec 01; 428():136762. PubMed ID: 37418884
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  • 33. 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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  • 36. 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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  • 40. 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 01; 105():423-431. PubMed ID: 29433232
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