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Microstructure development in semi-liquid shortenings upon storage
(2022) -
Effect of milk fat concentration on fat crystallization of palm oil-based shortenings
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Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties
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- Journal Article
- A1
- open access
Granular crystals in palm oil based shortening/margarine : a review
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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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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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Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems : mixing behavior and eutectic formation
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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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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil
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Influence of polymorphism on the solid fat content determined by FID deconvolution