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Stability of semi-liquid shortenings related to their composition and storage temperature
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Effect of temperature during production and storage of monoglyceride oleogels
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO
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- Journal Article
- A1
- open access
Multiscale analysis of monoglyceride oleogels during storage
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- Conference Paper
- C3
- open access
Microstructure development in semi-liquid shortenings upon storage
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Microstructure development in semi-liquid shortenings upon storage
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Effect of milk fat concentration on fat crystallization of palm oil-based shortenings
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The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
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Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization
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- Journal Article
- A1
- open access
Granular crystals in palm oil based shortening/margarine : a review