Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin

Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings

Sabine Danthine, Claude Deroanne · Food Research International · 2004 · 99 citations

Agriculture, Food Science, Materials Science +6

Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation

Miguel A. Bootello, Richard W. Hartel, Rafael Garcés et al. · Food Chemistry · 2012 · 93 citations

Agriculture, Food Science, Food Analysis +9

Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism

Glazieli Marangoni de Oliveira, Ana Paula Badan Ribeiro, Adenílson O. dos Santos et al. · LWT · 2015 · 86 citations

Agriculture, Food Science, Materials Science +12

The difference between cocoa butter and salatrim® lies in the microstructure of the fat crystal network

Suresh S. Narine, Alejandro G. Marangoni · Journal of the American Oil Chemists Society · 1999 · 80 citations

Agriculture, Food Science, Materials Science +13

Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil

Xiuhang Chai, Zong Meng, Peirang Cao et al. · Food Chemistry · 2018 · 79 citations

Agriculture, Biochemistry, Food Science +13