Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form

Classification of Glyceride Crystal Forms.

Kåre Larsson, S. J. Cyvin, Lars Rymo et al. · Acta chemica Scandinavica/Acta chemica Scandinavica. B, Organic chemistry and biochemistry/Acta chemica Scandinavica. A, Physical and inorganic chemistry/Acta chemica Scandinavica. Series B. Organic chemistry and biochemistry/Acta chemica Scandinavica. Series A, Physical and inorganic chemistry · 1966 · 251 citations · Full text

Natural Sciences, Biochemistry, Chemistry +10

Crystallization of emulsified triglycerides

W. Skoda, M. van den Tempel · Journal of Colloid Science · 1963 · 119 citations

Natural Sciences, Chemical Engineering, Chemistry +12

Synchrotron Radiation X-ray Diffraction Study of Liquid Crystal Formation and Polymorphic Crystallization of SOS (<i>sn</i>-1,3-Distearoyl-2-oleoyl Glycerol)

Satoru Ueno, Akiyoshi Minato, Hideki Seto et al. · The Journal of Physical Chemistry B · 1997 · 110 citations

Natural Sciences, Chemistry, Materials Science +17

Thermal and Structural Behavior of Milk Fat

Christelle Lopez, P. Lesieur, G. Keller et al. · Journal of Colloid and Interface Science · 2000 · 100 citations

Agriculture, Dairy Science, Food Science +13

Polymorphism of palm oil and palm oil products

Peck Hong Yap, J. M. de Man, L. de Man · Journal of the American Oil Chemists Society · 1989 · 89 citations

Agriculture, Chemistry, Food Science +15