Citations (13)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (5)
Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua & Misri Gozan. (2022) Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE). International Journal of Food Properties 25:1, pages 780-791.
Read now
Read now
Maarten Baele, An Vermeulen, Maarten Claes, Peter Ragaert & Bruno De Meulenaer. (2020) Migration of surrogate contaminants from paperboard to foods: Effect of food and surrogate properties. Food Additives & Contaminants: Part A 37:12, pages 2165-2183.
Read now
Read now
Md. Jahurul Haque Akanda, Norazlina M.R.Azzatul F.S.Sharifudin Shaarani, Hasmadi Mamat, Jau Shya Lee, Norliza J.Mansoor A.H.Jinap Selamat, Firoz Khan, Patracia Matanjun & Md Zaidul Islam Sarker. (2020) Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Food Reviews International 36:6, pages 601-625.
Read now
Read now
Khamis Ali Omar, Mahamadou Elhadji Gounga, Ruijie Liu, Warda Mwinyi, Waleed Aboshora, Abuubakar Hassan Ramadhan, Khadija Ali Sheha & Xingguo Wang. (2017) Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed. International Journal of Food Properties 20:sup2, pages 1230-1245.
Read now
Read now
Thais Lomonaco Teodoro da Silva, Maria Aliciane Fontenele Domingues, Ming Chih Chiu & Lireny Aparecida Guaraldo Goncalves. (2017) Templating effects of dipalmitin on soft palm mid-fraction crystals. International Journal of Food Properties 20:sup1, pages 935-947.
Read now
Read now
Articles from other publishers (8)
Ying Chen, Weifei Wang, Weiqian Zhang, Chin-Ping Tan, Dongming Lan & Yonghua Wang. (2022) Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate. Food Chemistry 391, pages 133254.
Crossref
Crossref
Mansura Mokbul, Yuen Lin Cheow & Lee Fong Siow. (2022)
Characterization of the physicochemical properties of mango (
Mangifera indica
L., Dragon variety) kernel fat extracted via supercritical carbon dioxide and Soxhlet techniques
. Journal of Food Processing and Preservation 46:8.
Crossref
Crossref
Shinichi Yoshikawa, Shimpei Watanabe, Yoshinori Yamamoto, Fumitoshi Kaneko & Kiyotaka Sato. (2022) Interactive Polymorphic Crystallization Behavior in Eutectic Triacylglycerol Mixtures Containing Molecular Compound Crystals. Crystal Growth & Design 22:3, pages 1753-1763.
Crossref
Crossref
Mansura Mokbul & Lee Fong Siow. 2022. Recent Advances in Edible Fats and Oils Technology. Recent Advances in Edible Fats and Oils Technology
307
331
.
Marleni Medina-Mendoza, Roxana J. Rodriguez-Pérez, Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Armstrong B. Fernández-Jeri, Guillermo Idrogo-Vásquez, Ilse S. Cayo-Colca & Efraín M. Castro-Alayo. (2021) Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil. Heliyon 7:2, pages e06154.
Crossref
Crossref
Sangamithra Asokapandian, S. Sreelakshmi & Gopirajah Rajamanickam. 2021. Food biopolymers: Structural, functional and nutraceutical properties. Food biopolymers: Structural, functional and nutraceutical properties
389
411
.
Shinichi Yoshikawa, Shimpei Watanabe, Yoshinori Yamamoto & Fumitoshi Kaneko. (2020) Binary Phase Behavior of 1,3-Distearoyl-2-oleoyl-sn-glycerol (SOS) and Trilaurin (LLL). Molecules 25:22, pages 5313.
Crossref
Crossref
Czarina Kristine Rosales, Suntaree Suwonsichon & Utai Klinkesorn. (2018) Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate. International Journal of Food Science & Technology 53:6, pages 1459-1467.
Crossref
Crossref