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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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| 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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| Easy mass spectrometry for metabolomics and quality control of vegetable and animal fats | | European journal of lipid science and 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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| Bloom on chocolate chips baked in cookies | | Food research international |
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| Influence of cabbage juices on oxidative changes of rapeseed oil and lard | | European journal of lipid science and technology |
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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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| Thermal, structural and rheological characteristics of dark chocolate with different compositions | | Journal of food engineering |
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| Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes | | Journal of food engineering |
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| Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products | | Journal of food process engineering |
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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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| Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats | | Food chemistry |
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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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| 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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| Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter | | European journal of lipid science and technology |
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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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| Cuticular Lipid Composition, Surface Structure, and Gene Expression in Arabidopsis Stem Epidermis | | Plant physiology |
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| The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method | | European food research and technology |
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| Profile and levels of fatty acids and bioactive constituents in mahua butter from fruit-seeds of buttercup tree [Madhuca longifolia (Koenig)] | | European food research and technology |
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| Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers | | Journal of food engineering |
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| The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils | | Food research international |
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| Practical implications of the phase-compositional assessment of lipid-based food products by time-domain NMR | | journal of the American Oil Chemists' Society |
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| Composition, Structure, and Color of Fat Bloom Due to the Partial Liquefaction of Fat in Dark Chocolate | | journal of the American Oil Chemists' Society |
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| Quantification of Milk Fat in Chocolate Fats by Triacylglycerol Analysis Using Gas-Liquid Chromatography | | Journal of agricultural and food chemistry |
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| Process development for continuous crystallization of fat under laminar shear | | Journal of food engineering |
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| Optimization of Solid Fat Content and Crystal Properties of a trans-Free Structured Lipid by Blending with Palm Midfraction | | Journal of agricultural and food chemistry |
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| Two Novel Ceramides with a Phytosphingolipid and a Tertiary Amide Structure from Zephyranthes candida | | Lipids |
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| Triacylglycerol Analysis of Fats and Oils by Evaporative Light Scattering Detection | | journal of the American Oil Chemists' Society |
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