Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content

Thermodynamic and kinetic aspects of fat crystallization

C. Himawan, Víctor M. Starov, A.G.F. Stapley · Advances in Colloid and Interface Science · 2006 · 508 citations

Materials Science, Engineering, Fat Crystallization +6

Relating structure of fat crystal networks to mechanical properties

Suresh S. Narine, Alejandro G. Marangoni · Food Research International · 1999 · 329 citations

Materials Science, Crystal Structure, Fat Crystal Networks +7

Food structure and behaviour

J. M. V. Blanshard, Peter J. Lillford · 1987 · 258 citations

Nutrition, Behavioral Sciences, Food Structure +7

Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

İhsan Karabulut, Semra Turan, G�rol Ergin · European Food Research and Technology · 2004 · 162 citations

Materials Science, Solid Fat Content, Engineering +7

Fractionation of palm oil

Etienne Deffense · Journal of the American Oil Chemists Society · 1985 · 117 citations

Food Chemistry, Lipid Analysis, Solvent Extraction +8