Impact of Carbon Dioxide Nanobubbles on Crystallising Properties of Palm Oil
Author:
Funder
Australia-China Joint Research Centre in Future Dairy Manufacturing Dairy Innovation Centre
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03395-z.pdf
Reference46 articles.
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2. Adhikari, B. M., Truong, T., Prakash, S., Bansal, N., & Bhandari, B. (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal. https://doi.org/10.1016/j.idairyj.2020.104789
3. Cao, X.-W., Lin, H., Luo, J., He, G.-J., Zhang, Y.-J., & Xu, B.-P. (2014). Comparison study on CO2-promoted crystallization and melting behavior of polypropylene: Homopolymer and copolymers. Journal of Macromolecular Science, Part B, 53(11), 1726–1738. https://doi.org/10.1080/00222348.2014.966892
4. Che Man, Y. B., Haryati, T., Ghazali, H. M., & Asbi, B. A. (1999). Composition and thermal profile of crude palm oil and its products. Journal of the American Oil Chemists’ Society, 76(2), 237–242. https://doi.org/10.1007/s11746-999-0224-y
5. Chow, R., Blindt, R., Chivers, R., & Povey, M. (2005). A study on the primary and secondary nucleation of ice by power ultrasound. Ultrasonics, 43(4), 227–230. https://doi.org/10.1016/j.ultras.2004.06.006
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