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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.
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Junze Han, Dongying Yang, Hong Zhang, Yanlan Bi & Xuebing Xu. (2023) Effects of branched‐chain fatty acid triacylglycerols on the crystallization of palm oil‐based blends. Journal of the American Oil Chemists' Society.
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N.S. Sulaiman, M.D. Sintang, S. Mantihal, H.M. Zaini, E. Munsu, H. Mamat, S. Kanagaratnam, M.H.A. Jahurul & W. Pindi. (2022) Balancing functional and health benefits of food products formulated with palm oil as oil sources. Heliyon 8:10, pages e11041.
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Samim Ali, Anju Tiwari, Thean Yeoh, Pankaj Doshi, Narayani Kelkar, Jaymin C. Shah & Jyoti R. Seth. (2022) Crystallization and Rheology of Mono- and Diglycerides and Their Role in Stabilization of Emulsion Droplets in Model Topical Ointments. Langmuir 38:28, pages 8502-8512.
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J.M.N. Marikkar, N.A.M. Yanty, S. Musthafa & M.S. Miskandhar. (2022) Recent advances in plant-based fat formulation as substitute for lard. Grasas y Aceites 73:2, pages e463.
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Ilhami Okur, Baris Ozel, Derya Ucbas, Leonid Grunin, Purlen Sezer Okur, Hami Alpas, Semra Ide & Mecit Halil Oztop. (2022) Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour. LWT 155, pages 113001.
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Xiaolin Yin, Wei Liu, Pengcheng Meng, Guolong Yang & Jingnan Chen. (2022) Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin. Journal of Oleo Science 71:10, pages 1427-1438.
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Farah Khuwailah Ahmad Bustamam, Chee Beng Yeoh, Najwa Sulaiman & Mei Huey Saw. (2022) Evaluation on the quality of Malaysian refined palm stearin. OCL 29, pages 37.
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Hasrul Abdi Hasibuan, Azis Boing Sitanggang, Nuri Andarwulan & Purwiyatno Hariyadi. (2021) Solvent fractionation of hard palm stearin to increase the concentration of tripalmitoylglycerol and dipalmitoyl‐stearoyl‐glycerol as substrates for synthesis of human milk fat substitute. International Journal of Food Science & Technology 56:9, pages 4549-4558.
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F. Azzatul, M.H.A. Jahurul, J. Norliza, M.R. Norazlina, M. Hasmadi, Shaarani Md. Sharifudin, Patricia Matanjun, Jau‐Shya Lee, A. Shihabul & Noorakmar Ab. Wahab. (2020) Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique. International Journal of Food Science & Technology 56:4, pages 1574-1581.
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Natália Aparecida Mello, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro & Juliano Lemos Bicas. (2020) Effect of Limonene on Modulation of Palm Stearin Crystallization. Food Biophysics 16:1, pages 1-14.
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Viet Nguyen, Tom Rimaux, Vinh Truong, Koen Dewettinck & Filip Van Bockstaele. (2021) The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends. Journal of Food Engineering 291, pages 110245.
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Dian W. Ningtyas, Bavani Tam, Bhesh Bhandari & Sangeeta Prakash. (2021) Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocolloids 111, pages 106226.
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Boon Chin Hoe, Eng‐Seng Chan, Ramakrishnan Nagasundara Ramanan & Chien Wei Ooi. (2020) Recent development and challenges in extraction of phytonutrients from palm oil. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 4031-4061.
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Natália Aparecida Mello, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro & Juliano Lemos Bicas. (2020) The effects of limonene on the crystallization of palm oil. LWT 133, pages 110079.
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Viet Nguyen, Tom Rimaux, Vinh Truong, Koen Dewettinck & Filip Van Bockstaele. (2020) Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization. Food Research International 137, pages 109412.
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Ana Carolina Rodríguez‐Negrette, María José Rodríguez‐Batiller, Victor Alonso García‐Londoño, Virginia Borroni, Roberto Jorge Candal & María Lidia Herrera. (2020)
Dry Fractionation of Cupuassu (
Theobroma grandiflorum
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Busakorn Mahisanunt, Hironori Hondoh & Utai Klinkesorn. (2020)
In Situ
Observation and
Physical–Chemical
Characteristics of Rambutan (
Nephelium lappaceum
L.) Kernel Olein Crystals Obtained from Acetone Fractionation
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Md Ridhwan Norazlina, Md Haque Akanda Jahurul, Mamat Hasmadi, Md Shaarani Sharifudin, Matanjun Patricia, Abdul Hamid Mansoor & Jau Shya Lee. (2020) Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications. Journal of Food Processing and Preservation 44:6.
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Viet Nguyen, Tom Rimaux, Vinh Truong, Koen Dewettinck & Filip Van Bockstaele. (2019) Granular Crystals in Palm Oil Based Shortening/Margarine: A Review. Crystal Growth & Design 20:2, pages 1363-1372.
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