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116 related items for PubMed ID: 38660921

  • 1. 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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  • 2. Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals.
    Mao J, Gao Y, Meng Z.
    Food Chem; 2023 Jan 15; 399():133877. PubMed ID: 36037682
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  • 3. 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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  • 4. 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 15; 161():111814. PubMed ID: 36192954
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  • 6. Effects of canola oil dilution on anhydrous milk fat crystallization and fractionation behavior.
    Wright AJ, Batte HD, Marangoni AG.
    J Dairy Sci; 2005 Jun 15; 88(6):1955-65. PubMed ID: 15905425
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  • 8. Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin.
    Yin X, Liu W, Meng P, Yang G, Chen J.
    J Oleo Sci; 2022 Sep 30; 71(10):1427-1438. PubMed ID: 36089396
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  • 9. 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 30; 111():120-129. PubMed ID: 30007668
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  • 13. Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil.
    Neves MIL, Queirós MS, Viriato RLS, Ribeiro APB, Gigante ML.
    Food Res Int; 2020 Jun 30; 132():109038. PubMed ID: 32331672
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  • 14. Visualized phase behavior of binary blends of coconut oil and palm stearin.
    Liu C, Meng Z, Cao P, Jiang J, Liang X, Piatko M, Campbell S, Lo SK, Liu Y.
    Food Chem; 2018 Nov 15; 266():66-72. PubMed ID: 30381227
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  • 17. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends.
    Mao J, Gao Y, Meng Z.
    Food Chem; 2023 Jun 01; 410():135394. PubMed ID: 36640655
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  • 19. 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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  • 20. 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 Nov 01; 67(7):829-837. PubMed ID: 29962451
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