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Journal Abstract Search

201 related items for PubMed ID: 8616676

  • 1. Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.
    Norlida HM, Md Ali AR, Muhadhir I.
    Int J Food Sci Nutr; 1996 Jan; 47(1):71-4. PubMed ID: 8616676
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  • 2. 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; 96(10):3321-33. PubMed ID: 26514240
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  • 3. Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends.
    Fauzi SH, Rashid NA, Omar Z.
    Food Chem; 2013 Apr 15; 137(1-4):8-17. PubMed ID: 23199984
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  • 4. Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.
    Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC.
    J Food Sci; 2011 Apr 15; 76(1):C21-30. PubMed ID: 21535649
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  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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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  • 7. Chemical interesterification of blends with palm stearin and patawa oil.
    Oliveira PD, Rodrigues AM, Bezerra CV, Silva LH.
    Food Chem; 2017 Jan 15; 215():369-76. PubMed ID: 27542488
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  • 9. 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 15; 106():982-991. PubMed ID: 29580013
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  • 10. 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 15; 59(8):3010-3019. PubMed ID: 35872746
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  • 12. 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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  • 15. Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin.
    Ornla-Ied P, Sonwai S, Lertthirasuntorn S.
    Food Sci Biotechnol; 2016 Jan 15; 25(3):673-680. PubMed ID: 30263322
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  • 17. 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 Jan 15; 71(3):343-351. PubMed ID: 35236794
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  • 18. 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 15; 89(6):3194-3207. PubMed ID: 38660921
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  • 19. Physical characteristics of modified milkfat in high-melting fat preparation.
    Nor Hayati I, Aminah A, Mamot S, Nor Aini I, Noor Lida HM.
    Int J Food Sci Nutr; 2002 Jan 15; 53(1):43-54. PubMed ID: 11820096
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