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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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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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Effect of cream aging temperature and agitation on butter properties

Journal of dairy science, 2018-09, Vol.101 (9), p.7724-7735

2018

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Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

Journal of agricultural and food chemistry, 2014-10, Vol.62 (41), p.10192-10202

2014

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Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

Journal of agricultural and food chemistry, 2015-01, Vol.63 (1), p.319-327

2015

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Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods

Food and bioprocess technology, 2015-08, Vol.8 (8), p.1779-1790

2015

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Using High Intensity Ultrasound as a Tool To Change the Functional Properties of Interesterified Soybean Oil

Journal of agricultural and food chemistry, 2011-10, Vol.59 (19), p.10712-10722

2011

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Functional properties of dairy phospholipid gels

Journal of dairy science, 2021-02, Vol.104 (2), p.1412-1423

2021

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Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization

Journal of the American Oil Chemists' Society, 2017-08, Vol.94 (8), p.1063-1076

2017

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Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat−Sunflower Oil Blends

Journal of agricultural and food chemistry, 2003-10, Vol.51 (22), p.6550-6557

2003

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Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

Journal of the American Oil Chemists' Society, 2013-07, Vol.90 (7), p.977-987

2013

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Sonocrystallization of Interesterified Fats with 20 and 30% of Stearic Acid at the sn-2 Position and Their Physical Blends

Journal of the American Oil Chemists' Society, 2017-08, Vol.94 (8), p.1045-1062

2017

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Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at sn-2 Position

Journal of the American Oil Chemists' Society, 2017, Vol.94 (1), p.3-18

2017

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Crystallization Behavior of Anhydrous Milk Fat−Sunflower Oil Wax Blends

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2689-2695

2011

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Cattle Are What They Eat: A Consumer Analysis of Beef Produced from Barley Fodder-Fed Cattle Compared with a Conventional Mixed Ration

Journal of agricultural and applied economics, 2024-02, Vol.56 (1), p.86-100

2024

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Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

Journal of the American Oil Chemists' Society, 2008-12, Vol.85 (12), p.1097-1104

2008

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Effect of Processing Conditions on the Crystallization Behavior and Destabilization Kinetics of Oil-in-Water Emulsions

Journal of the American Oil Chemists' Society, 2008-02, Vol.85 (2), p.119-128

2008

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2016: a Year of Change for JAOCS

Journal of the American Oil Chemists' Society, 2016-12, Vol.93 (12), p.1573-1574

2016

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Effect of High-Intensity Ultrasound on the Crystallization Behavior of High-Stearic High-Oleic Sunflower Oil Soft Stearin

Journal of the American Oil Chemists' Society, 2015-04, Vol.92 (4), p.473-482

2015

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Physical Properties of Aqueous Solutions of Pectin Containing Sunflower Wax

Journal of the American Oil Chemists' Society, 2013-06, Vol.90 (6), p.791-802

2013

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Bubble and Crystal Formation in Lipid Systems During High-Intensity Insonation

Journal of the American Oil Chemists' Society, 2012-10, Vol.89 (10), p.1921-1928

2012

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Typical dairy products in Africa from local animal resources

Italian journal of animal science, 2018-07, Vol.17 (3), p.740-754

2018

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Typical edible non-dairy animal products in Africa from local animal resources

Italian journal of animal science, 2018-01, Vol.17 (1), p.202-217

2018

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Phase Behavior of Binary Blends of Four Different Waxes

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Effect of cream aging temperature and agitation on butter properties

Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods

Using High Intensity Ultrasound as a Tool To Change the Functional Properties of Interesterified Soybean Oil

Functional properties of dairy phospholipid gels

Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization

Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat−Sunflower Oil Blends

Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

Sonocrystallization of Interesterified Fats with 20 and 30% of Stearic Acid at the sn-2 Position and Their Physical Blends

Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at sn-2 Position

Crystallization Behavior of Anhydrous Milk Fat−Sunflower Oil Wax Blends

Cattle Are What They Eat: A Consumer Analysis of Beef Produced from Barley Fodder-Fed Cattle Compared with a Conventional Mixed Ration

Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

Effect of Processing Conditions on the Crystallization Behavior and Destabilization Kinetics of Oil-in-Water Emulsions

2016: a Year of Change for JAOCS

Effect of High-Intensity Ultrasound on the Crystallization Behavior of High-Stearic High-Oleic Sunflower Oil Soft Stearin

Physical Properties of Aqueous Solutions of Pectin Containing Sunflower Wax

Bubble and Crystal Formation in Lipid Systems During High-Intensity Insonation

Typical dairy products in Africa from local animal resources

Typical edible non-dairy animal products in Africa from local animal resources

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