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Phase Behavior of Binary Blends of Four Different Waxes

Journal of the American Oil Chemists' Society, 2016-04, Vol.93 (4), p.543-554

2016

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Interactions between candelilla wax and saturated triacylglycerols in oleogels

Food research international, 2019-07, Vol.121, p.900-909

2019

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Special issue highlighting the 2023 AOCS Annual Meeting & Expo

Journal of the American Oil Chemists' Society, 2024-01, Vol.101 (1), p.3-4

Martini, Silvana

2024

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Virtual issue commemorating the 100th anniversary of JAOCS

Journal of the American Oil Chemists' Society, 2023-07, Vol.100 (7), p.503-506

Martini, Silvana

2023

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Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system

Ultrasonics sonochemistry, 2021-06, Vol.74, p.105550-105550, Article 105550

2021

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Editorial for the 100th anniversary of JAOCS

Journal of the American Oil Chemists' Society, 2023-01, Vol.100 (1), p.3-4

Martini, Silvana

2023

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JAOCS: What is next?

Journal of the American Oil Chemists' Society, 2021-06, Vol.98 (6), p.607-607

Martini, Silvana

2021

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Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

Food research international, 2016-08, Vol.86, p.54-63

2016

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Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Journal of the American Oil Chemists' Society, 2016-01, Vol.93 (1), p.61-67

2016

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Crystallization Behavior and Quality of Frozen Meat

Foods, 2021-11, Vol.10 (11), p.2707

2021

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Physical characterization of crystalline networks formed by binary blends of waxes in soybean oil

Food research international, 2016-11, Vol.89 (Pt 1), p.245-253

2016

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Relationship between the physical properties of butter and water loss during lamination

Journal of the American Oil Chemists' Society, 2022-07, Vol.99 (7), p.585-597

2022

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In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety

Food research international, 2014-10, Vol.64, p.9-17

2014

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Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Food research international, 2013-04, Vol.51 (1), p.86-97

2013

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Introduction to the JAOCS oleogels virtual issue: Past and present

Journal of the American Oil Chemists' Society, 2023-02, Vol.100 (2), p.93-93

2023

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Rapid and economic method to measure chocolate viscosity

Journal of the American Oil Chemists' Society, 2024-01, Vol.101 (1), p.59-65

2024

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Sonocrystallization of Interesterified Soybean Oil With and Without Agitation

Journal of the American Oil Chemists' Society, 2018-05, Vol.95 (5), p.571-582

2018

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Incorporation of high intensity ultrasound (HIU) to a scraped surface heat exchanger: Effect of HIU position

Journal of food engineering, 2020-06, Vol.274, p.109824, Article 109824

2020

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Sonocrystallization of a Palm‐Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger

Journal of the American Oil Chemists' Society, 2020-11, Vol.97 (11), p.1253-1264

2020

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Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat

Journal of the American Oil Chemists' Society, 2024-03

2024

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Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations

Journal of the American Oil Chemists' Society, 2024-02

2024

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Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol

Journal of the American Oil Chemists' Society, 2023-03, Vol.100 (3), p.225-236

2023

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Retardation of Crystallization through the Addition of Dairy Phospholipids

Journal of the American Oil Chemists' Society, 2019-11, Vol.96 (11), p.1205-1218

2019

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Relationship between oil binding capacity and physical properties of interesterified soybean oil

Journal of the American Oil Chemists' Society, 2022-04, Vol.99 (4), p.313-330

2022

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Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound

Food research international, 2020-08, Vol.134, p.109231-109231, Article 109231

2020

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Phase Behavior of Binary Blends of Four Different Waxes

Interactions between candelilla wax and saturated triacylglycerols in oleogels

Special issue highlighting the 2023 AOCS Annual Meeting & Expo

Virtual issue commemorating the 100th anniversary of JAOCS

Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system

Editorial for the 100th anniversary of JAOCS

JAOCS: What is next?

Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Crystallization Behavior and Quality of Frozen Meat

Physical characterization of crystalline networks formed by binary blends of waxes in soybean oil

Relationship between the physical properties of butter and water loss during lamination

In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety

Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Introduction to the JAOCS oleogels virtual issue: Past and present

Rapid and economic method to measure chocolate viscosity

Sonocrystallization of Interesterified Soybean Oil With and Without Agitation

Incorporation of high intensity ultrasound (HIU) to a scraped surface heat exchanger: Effect of HIU position

Sonocrystallization of a Palm‐Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger

Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat

Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations

Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol

Retardation of Crystallization through the Addition of Dairy Phospholipids

Relationship between oil binding capacity and physical properties of interesterified soybean oil

Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound

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