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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

116 related items for PubMed ID: 38660921

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  • 44. Hard cocoa butter replacers from mango seed fat and palm stearin.
    Jahurul MH, Zaidul IS, Nik Norulaini NA, Sahena F, Abedin MZ, Mohamed A, Mohd Omar AK.
    Food Chem; 2014 Jul 01; 154():323-9. PubMed ID: 24518349
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  • 46. Effect of high pressure microfluidization on the crystallization behavior of palm stearin - palm olein blends.
    Han L, Li L, Li B, Zhao L, Liu G, Liu X, Wang X.
    Molecules; 2014 Apr 24; 19(4):5348-59. PubMed ID: 24879582
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  • 49. trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
    Kim BH, Lumor SE, Akoh CC.
    J Agric Food Chem; 2008 Sep 10; 56(17):8195-205. PubMed ID: 18707123
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  • 51. Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system.
    da Silva TLT, Danthine S, Martini S.
    Ultrason Sonochem; 2021 Jun 10; 74():105550. PubMed ID: 33883101
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  • 54. The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine.
    Mao J, Ye W, Meng Z.
    Food Chem; 2024 Sep 15; 452():139436. PubMed ID: 38749144
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  • 55. Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage.
    Gomes da Silva M, Ramponi Rodrigues de Godoi K, Pavie Cardoso L, Paula Badan Ribeiro A.
    Food Res Int; 2022 Jul 15; 157():111208. PubMed ID: 35761530
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  • 60. Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt.
    Karacaglar NNY, Bulat T, Boyaci IH, Topcu A.
    J Food Drug Anal; 2019 Jan 15; 27(1):101-110. PubMed ID: 30648563
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