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- Journal Article
- A1
- open access
Multiscale analysis of monoglyceride oleogels during storage
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- Journal Article
- A1
- open access
Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution
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Influence of fat crystallization in W/O emulsions on the water droplet size determination by NMR diffusometry
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- Journal Article
- A1
- open access
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
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Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin
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Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages
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Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
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The potential of waxes to alter the microstructural properties of emulsion-templated oleogels
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Influence of polymorphism on the solid fat content determined by FID deconvolution
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- Journal Article
- A1
- open access
Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
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- Journal Article
- A1
- open access
Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties
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- Journal Article
- A1
- open access
Effect of molecular exchange on water droplet size analysis as determined by diffusion NMR : the W/O/W double emulsion case
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Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products
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High internal phase emulsion gels (HIPE-gels) prepared using food-grade components
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A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration
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Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions
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Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization
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Influence of cocoa butter refining on the quality of milk chocolate
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Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content
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On the fractional crystallization of palm olein: solid solutions
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Fat structuring with partial acylglycerols : effect on solid fat profiles
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Relations between crystallisation mechanisms and microstructure of milk fat
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Monitoring milk fat fractionation : filtration properties and crystallization kinetics