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Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax
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Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
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The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
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Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate
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Functionality of cocoa butter equivalents in chocolate products
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Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization
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Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent
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Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
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Shellac as a natural material to structure a liquid oil-based thermo reversible soft matter system
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Influence of monopalmitin on the isothermal crystallization mechanism of palm oil