Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage

Synthesis, characterization and performance of asymmetric polyethersulfone (PES) ultrafiltration membranes with polyethylene glycol of different molecular weights as additives

Ani Idris, Norashikin Mat Zain, M.Y. Noordin · Desalination · 2007 · 353 citations

Chemical Engineering, Membrane Technology, Engineering +9

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

Fractal nature of fat crystal networks

Suresh S. Narine, Alejandro G. Marangoni · Physical review. E, Statistical physics, plasmas, fluids, and related interdisciplinary topics · 1999 · 242 citations

Engineering, Fractal Nature, Mechanical Engineering +17

Rheological Properties of Milkfat and Butter

Amanda J. Wright, Martin G. Scanlon, Richard W. Hartel et al. · Journal of Food Science · 2001 · 203 citations

Materials Science, Rheological Measurement, Engineering +15

Utilization of palm oil and palm products in shortenings and margarines

Idris Nor Aini, Miskandar Mat Sahri · European Journal of Lipid Science and Technology · 2007 · 172 citations

Food Chemistry, Solid‐fat Formulations, Biomanufacturing +6