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| Extraction of cocoa butter alternative from kokum (Garcinia indica) kernel by three phase partitioning | | Journal of food engineering |
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| Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate | | Lebensmittel-Wissenschaft |
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| Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation | | Food chemistry |
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| A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage | | Journal of texture studies |
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| Optimization of deacidification of low-calorie cocoa butter by molecular distillation | | Lebensmittel-Wissenschaft |
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| A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO₂ using response surface methodology | | Food chemistry |
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| Effect of Shear Rate on Crystallisation Phenomena in Olive Oil-Based Organogels | | Food and bioprocess technology |
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| The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp | | Food research international |
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| Lipids of oleaginous yeasts. Part II: Technology and potential applications | | European journal of lipid science and technology |
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| Bloom on chocolate chips baked in cookies | | Food research international |
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| Palm oil fractionation | | European journal of lipid science and technology |
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| A rheological analysis of structured water-in-olive oil emulsions | | Journal of food engineering |
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| Antibacterial activity of plant extracts obtained with alternative organics solvents against food-borne pathogen bacteria | | Industrial crops and products |
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| Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions | | Journal of food engineering |
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| Effect of organogelator and fat source on rheological properties of olive oil-based organogels | | Food research international |
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| Identification of cocoa butter equivalents added to cocoa butter. III. Stereospecific analysis of triacylglycerol fraction and some its subfraction | | European food research and technology |
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| Lipase-Catalyzed Synthesis of Cocoa Butter Equivalent from Palm Olein and Saturated Fatty Acid Distillate from Palm Oil Physical Refinery | | Applied biochemistry and biotechnology |
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| Thermal, structural and rheological characteristics of dark chocolate with different compositions | | Journal of food engineering |
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| Effect of the addition of hardfats on the physical properties of cocoa butter | | European journal of lipid science and technology |
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| Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems | | Journal of food engineering |
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| Yarrowia lipolytica: A model microorganism used for the production of tailor-made lipids | | European journal of lipid science and technology |
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| Quasi-isothermal crystallisation kinetics, non-classical nucleation and surfactant-dependent crystallisation of emulsions | | European journal of lipid science and technology |
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| Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics | | Journal of food engineering |
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| Production of stearate-rich butters by solvent fractionation of high stearic–high oleic sunflower oil | | Food chemistry |
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| Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats | | Food chemistry |
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| Effect of fat composition on texture and bloom of lauric compound chocolate | | European journal of lipid science and technology |
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| Heat resistant chocolate | | Trends in food science and technology |
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| Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures | | European journal of lipid science and technology |
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| Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture | | Food chemistry |
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| Expectations and acceptability of diabetic and reduced-calorie milk chocolates among nondiabetics and diabetics in the U.S.A | | Journal of sensory studies |
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| Contribution to the modelling of chocolate tempering process | | Journal of food engineering |
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| Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation | | European food research and technology |
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| Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems | | Journal of food engineering |
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| Adjusting flow properties of molten milk chocolate by means of emulsifiers and fat | | Journal of food process engineering |
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| Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy | | European journal of lipid science and technology |
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| Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization | | European journal of lipid science and technology |
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| Dietary cholesterol, female gender and n-3 fatty acid deficiency are more important factors in the development of non-alcoholic fatty liver disease than the saturation index of the fat | | Nutrition and metabolism |
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| Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter | | European journal of lipid science and technology |
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| Impact of pre-crystallization process on structure and product properties in dark chocolate | | Journal of food engineering |
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| Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology | | Food and bioprocess technology |
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