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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
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Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties
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Solubility and crystallization behavior of high melting fats in liquid oils
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Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions
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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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Shear-induced crystal structure formation in milk fat and blends with rapeseed oil
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Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods
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Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough
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Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios