Composition and crystallization behavior of solvent-fractionated palm stearin

Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone

(2017) Sopark Sonwai et al.   Journal of Oleo Science

Hard fats improve technological properties of palm oil for applications in fat-based products

(2015) Glazieli Marangoni de Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

External factors affecting polymorphic crystallization of lipids

(2013) Kiyotaka Sato et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of Fractional Crystallyzation on Composition and Thermal Behavior of Coconut Oil

(2012) J.M.N. Marikkar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Selective enrichment of symmetric monounsaturated triacylglycerols from palm stearin by double solvent fractionation

(2012) K.K. Kang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs

(2011) Sami Saadi et al.   FOOD CHEMISTRY

Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

(2010) Rodrigo Corrêa Basso et al.   FOOD CHEMISTRY

On the fractional crystallization of palm olein: Solid solutions and eutectic solidification

(2010) Gijs Calliauw et al.   FOOD RESEARCH INTERNATIONAL

Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats

(2010) S. Saadi et al.   JOURNAL OF FOOD SCIENCE

Optimisation of tripalmitin-rich fractionation from palm stearin by response surface methodology

(2010) Jeoung Mae Son et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE