Results 231 to 240 of about 696,395 (294)

Oleogels Based on a Vegetable Oil Blend Structured by a Binary Beeswax-Monoglyceride System. [PDF]

Foods
Temirova I, Gökmen V, Kamanova S, Igenbayev A, Aitmukhambetov D, Tazhina S, Borovskiy A, Khamitova D, Makangali K, Ospankulova G.   +9 more
europepmc   +1 more source

Impact of Pea Protein-Pectin Emulsion Gels Containing Soybean Oil on the Whipping Performance of Non-Dairy Whipping Cream. [PDF]

Foods
Yin R, Cao Q, Mao K, Wang P, Chen F, Zhang L, Zhang X.   +6 more
europepmc   +1 more source

Structure of human aldehyde oxidase under tris(2-carboxyethyl)phosphine reducing conditions. [PDF]

Acta Crystallogr F Struct Biol Commun
Videira C, Esmaeeli M, Leimkühler S, Romão MJ, Mota C.   +4 more
europepmc   +1 more source

Extensive Subcutaneous Fat Necrosis of the Newborn Diagnosed by Minimally Invasive Ultrasound in a NICU Setting. [PDF]

Pediatr Dermatol
Katz A, Shaked Y, Navrazhina K, Masseaux J, Bar J, Silverberg N.   +5 more
europepmc   +1 more source

Development and characterization of lactose-hydrolyzed whey candy. [PDF]

Sci Rep
Raval H, Sindhav R, Bihola A, Suvera P, Suvera P, Prajapati PS, Adil S.   +6 more
europepmc   +1 more source

Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues. [PDF]

Foods
Asif Z, Prestidge CA, Joyce P.
europepmc   +1 more source

Obesity, Metabolic Syndrome, Diabetes and Kidney Stones: Strengthening Links Over Time? [PDF]

touchREV Endocrinol
Colin IM, Pozdzik A.
europepmc   +1 more source

Functional cookies with improved flavor, digestibility and shelf life via application of Camellia seed oil-based emulsion gel for grape seed polyphenol delivery. [PDF]

Food Chem X
Huang Z, Liu K, He X, Li Y, Li H, Hao J, Lin B, Xiao Z, Cai L.   +8 more
europepmc   +1 more source

Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization

Food Research International, 2020
The application of dynamic-crystallization (a combination of shear with rapid cooling) often plays an important role in the production of industrial fat-based products such as shortenings/margarines but has been rarely reported. In this study, three blends of palm oil (PO) with anhydrous milk fat (AMF) (0, 25 and 50% AMF, w/w) were rapidly crystallized
Paul Provijn, Filip Van Bockstaele, Vinh Truong   +2 more
exaly   +6 more sources