Related references
Note: Only part of the references are listed.Triacylglycerol Crystal Growth: Templating Effects of Partial Glycerols Studied with Synchrotron Radiation Microbeam X-ray Diffraction
Stefanie Verstringe et al.
CRYSTAL GROWTH & DESIGN (2014)
In search of confectionary fat blends stable to heat: Hydrogenated palm kernel oil stearin with sorbitan monostearate
Fernanda Peyronel et al.
FOOD RESEARCH INTERNATIONAL (2014)
Promotional Effects of New Types of Additives on Fat Crystallization
Shinichi Yoshikawa et al.
JOURNAL OF OLEO SCIENCE (2014)
Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter
Monise Helen Masuchi et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
External factors affecting polymorphic crystallization of lipids
Kiyotaka Sato et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)
Influence of monopalmitin on the isothermal crystallization mechanism of palm oil
Stefanie Verstringe et al.
FOOD RESEARCH INTERNATIONAL (2013)
Medium-Chain Sugar Amphiphiles: A New Family of Healthy Vegetable Oil Structuring Agents
Swapnil R. Jadhav et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Organogels: An Alternative Edible Oil-Structuring Method
Edmund Daniel Co et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Formation of oleogels based on edible lipid materials
Lakmali Samuditha K. Dassanayake et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)
Stearic acid: a possible substitute for trans fatty acids from industrial origin
Alfonso Valenzuela et al.
GRASAS Y ACEITES (2011)
Crystallization of Fats: Influence of Minor Components and Additives
Kevin W. Smith et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Instrumental Methods for the Evaluation of Interesterified Fats
Ana Paula B. Ribeiro et al.
FOOD ANALYTICAL METHODS (2009)
Detrimental impact of Trans fats on human health:: Stearic acid-rich fats as possible substitutes
Marcos Crupkin et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Structuring of edible oils by alternatives to crystalline fat
Mimma Pernetti et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2007)
Food applications of trans fatty acid substitutes
Paul Wassell et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
Dietary trans fatty acids:: Review of recent human studies and food industry responses
J. Edward Hunter
LIPIDS (2006)
The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend
C Garbolino et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2005)
Understanding the structure of chocolate
H Schenk et al.
RADIATION PHYSICS AND CHEMISTRY (2004)