Results 191 to 195 of about 5,301,845 (195)

The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network

JAOCS, Journal of the American Oil Chemists' Society, 1998
Alejandro G. Marangoni, Dérick Rousseau
exaly  

Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance

Food Chemistry, 2016
Anita J Marsaioli, Renato GRIMALDI
exaly  

Effect of chemical interesterification on the crystallization properties of soybean oil and microalgae hardfat mixtures

Proceedings of the Virtual 2020 AOCS Annual Meeting & Expo, 2020
openaire   +1 more source

Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends

Food Research International, 2018
exaly  

Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends

Food Chemistry, 2004
exaly