Effects of Foreign and Indigenous Minor Components

[1]  Y. Katsuragi,et al.  Retardation Mechanism of Crystallization of Diacylglycerols Resulting from the Addition of Polyglycerol Fatty Acid Esters , 2017 .

[2]  W. Lim,et al.  Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetry. , 2017, Food chemistry.

[3]  D. Rousseau,et al.  Crystallization kinetics of cocoa butter in the presence of sorbitan esters. , 2017, Food chemistry.

[4]  M. Naderi,et al.  Structuring of Chicken Fat by Monoacylglycerols , 2016 .

[5]  Kiyotaka Sato,et al.  Adding talc particles improves physical properties of palm oil-based shortening , 2016 .

[6]  D. Rousseau,et al.  Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties , 2016 .

[7]  Nadeen Al-Janabi,et al.  The Effect of monoglycerides on the crystallisation of triglyceride , 2016 .

[8]  Eva Daels,et al.  Monoglycerides, polyglycerol esters, lecithin, and their mixtures influence the onset of non‐isothermal fat crystallization in a concentration dependent manner , 2015 .

[9]  I. Foubert,et al.  Lecithin influences cocoa butter crystallization depending on concentration and matrix , 2015 .

[10]  C. Ming,et al.  Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans-fat from soybeans , 2015 .

[11]  D. Rousseau,et al.  Spheroidal Fat Crystals: Structure Modification via Use of Emulsifiers , 2015 .

[12]  L. P. Cardoso,et al.  Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism , 2015 .

[13]  Ashok R. Patel,et al.  Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization , 2015 .

[14]  Kiyotaka Sato,et al.  Fat crystallization with talc particles is influenced by particle size, concentration, and cooling rate , 2015 .

[15]  I. Norton,et al.  Emulsifier effects on fat crystallisation , 2015 .

[16]  L. Cheong,et al.  Effects of Sucrose Esters on Isothermal Crystallization of Palm Oil-based Blend , 2015 .

[17]  A. Ribeiro,et al.  Crystallization modifiers in lipid systems , 2015, Journal of Food Science and Technology.

[18]  R. Candal,et al.  In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety. , 2014, Food research international.

[19]  K. Dewettinck,et al.  Triacylglycerol crystal growth: templating effects of partial glycerols studied with synchrotron radiation microbeam X-ray diffraction , 2014 .

[20]  K. Dewettinck,et al.  Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents , 2014 .

[21]  R. Grimaldi,et al.  Effect of diacylglycerols on crystallization of palm oil (Elaeis guineensis) , 2014 .

[22]  Monise Helen Masuchi,et al.  Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter , 2014 .

[23]  L. A. Gioielli,et al.  Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. , 2014, Journal of agricultural and food chemistry.

[24]  Y. Katsuragi,et al.  Retardation of Crystallization of Diacylglycerol Oils Using Polyglycerol Fatty Acid Esters , 2014 .

[25]  L. P. Cardoso,et al.  Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols , 2014 .

[26]  Kiyotaka Sato,et al.  Promotional effects of new types of additives on fat crystallization. , 2014, Journal of oleo science.

[27]  Kiyotaka Sato,et al.  Effects of Polyglycerine Fatty Acid Esters Having Different Fatty Acid Moieties on Crystallization of Palm Stearin , 2013 .

[28]  Z. Nagy,et al.  Crystallization and polymorphic behavior of shea stearin and the effect of removal of polar components , 2013 .

[29]  K. Dewettinck,et al.  Influence of monopalmitin on the isothermal crystallization mechanism of palm oil , 2013 .

[30]  Y. Katsuragi,et al.  Crystallization Behavior of Diacylglycerol-Rich Oils Produced from Rapeseed Oil , 2012 .

[31]  K. Smith,et al.  Crystallization of Fats: Influence of Minor Components and Additives , 2011 .

[32]  L. P. Cardoso,et al.  Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil , 2010 .

[33]  Nissim Garti,et al.  Crystallization processes in fats and lipid systems , 2001 .

[34]  H. Itakura,et al.  Double-Blind Controlled Study on the Effects of Dietary Diacylglycerol on Postprandial Serum and Chylomicron Triacylglycerol Responses in Healthy Humans , 2000, Journal of the American College of Nutrition.

[35]  S. Narine,et al.  The effect of minor components on milk fat crystallization , 2000 .

[36]  H. Itakura,et al.  Dietary diacylglycerol suppresses accumulation of body fat compared to triacylglycerol in men in a double-blind controlled trial. , 2000, The Journal of nutrition.

[37]  M. Povey,et al.  The effect of partial glycerides on trilaurin crystallization , 1997 .

[38]  W. Siew,et al.  Partition coefficient of diglycerides in crystallization of palm oil , 1995 .

[39]  M. Povey,et al.  The effect of lauric-based molecules on trilaurin crystallization , 1994 .

[40]  B. Jacobsberg,et al.  Studies in palm oil crystallization , 1976 .