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Journal Abstract Search

116 related items for PubMed ID: 38660921

  • 21. The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.
    Podchong P, Inbumrung P, Sonwai S.
    J Oleo Sci; 2020 Jul 02; 69(7):659-670. PubMed ID: 32522940
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  • 23. Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application.
    Hasan T, Thoo YY, Chew CL, Kong PS, Siow LF.
    J Food Sci Technol; 2022 Aug 02; 59(8):3010-3019. PubMed ID: 35872746
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  • 24. Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends.
    Ornla-Ied P, Rungsang S, Tan CP, Lan D, Wang Y, Sonwai S.
    J Oleo Sci; 2022 Aug 02; 71(3):343-351. PubMed ID: 35236794
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  • 26. Addition of glyceryl monostearate affects the crystallization behavior and polymorphism of palm stearin.
    Liu L, Li L, Wan L, Mao L, Li B, Zhang X.
    Bioprocess Biosyst Eng; 2021 May 02; 44(5):941-949. PubMed ID: 31838608
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  • 29. Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends.
    Wakui R, Kamigaki T, Nishino Y, Ito Y, Miyazawa A, Shiota M.
    J Oleo Sci; 2021 Apr 02; 70(4):479-490. PubMed ID: 33692235
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  • 30. Flow properties of ice cream mix prepared from palm oil: anhydrous milk fat blends.
    Rosnani AI, Aini IN, Yazid AM, Dzulkifly MH.
    Pak J Biol Sci; 2007 May 15; 10(10):1691-6. PubMed ID: 19086519
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  • 31. Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food.
    Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A, Mohd Ghazali H.
    J Sci Food Agric; 2016 Aug 15; 96(10):3321-33. PubMed ID: 26514240
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  • 32. 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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  • 35. Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends.
    Norizzah AR, Nur Azimah K, Zaliha O.
    Food Res Int; 2018 Apr 11; 106():982-991. PubMed ID: 29580013
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  • 38. Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities.
    Zhang Z, Ye J, Lee WJ, Akoh CC, Li A, Wang Y.
    Food Chem; 2021 Jun 15; 347():129070. PubMed ID: 33482483
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  • 40. Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC.
    Zaliha O, Elina H, Sivaruby K, Norizzah AR, Marangoni AG.
    J Oleo Sci; 2018 Jun 01; 67(6):737-744. PubMed ID: 29760328
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