Show
Sort by
-
Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content
-
Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
-
Effect of acylglycerol composition on the microstructural and functional properties of bakery fats and margarines
(2010) -
Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems
-
Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols
-
Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides
-
Effect of SatSatSat and SatOSat on crystallization of model fat blends
-
Fat structuring with partial acylglycerols : effect on solid fat profiles
-
The effect of different kinds of saturated fat on the micro and macro structural properties of filling fats
-
Crystallization and melting behaviour of saturated and unsaturated monoglycerides