Hard fats improve technological properties of palm oil for applications in fat-based products-Reference-Cited by-同舟云学术

Hard fats improve technological properties of palm oil for applications in fat-based products

Published:2015-10 Issue:2 Volume:63 Page:1155-1162
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

de Oliveira Glazieli Marangoni,Ribeiro Ana Paula Badan,Kieckbusch Theo Guenter

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Official methods and recommended practices of the american oil chemists' society;American Oil Chemists' Society,2009

2. Computer prediction of triacylglycerol composition of vegetable oils by HRGC;Antoniosi Filho;Chromatographia,1995

3. Palm oil;Bergel,2001

4. Experimental methodology;Campos,2005

5. Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods;Clercq;Food Research International,2012

Cited by 40 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of stigmasterol and polyglycerol polyricinoleate concentrations on the preparation and properties of rapeseed oil-based gel emulsions;Food Chemistry: X;2024-10

2. Effect of monoglyceride on crystallization behavior and physical properties of cottonseed oil stearin;LWT;2024-05

3. Impact of Carbon Dioxide Nanobubbles on Crystallising Properties of Palm Oil;Food and Bioprocess Technology;2024-04-12

4. Effect of Stigmasterol and Polyglycerol Polyricinoleate Concentrations on the Preparation and Properties of Rapeseed Oil-Based Gel Emulsions;2024

5. An overview of lipids from plant sources;Handbook of Plant-Based Food and Drinks Design;2024