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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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Modifying the physical properties of butter using high-intensity ultrasound

Journal of dairy science, 2019-03, Vol.102 (3), p.1918-1926

2019

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

Journal of the American Oil Chemists' Society, 2024-08, Vol.101 (8), p.767-782

2024

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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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Degree of oxidation of sonicated soybean oil using various sonication process parameters

International journal of food science & technology, 2022-07, Vol.57 (7), p.4473-4482

2022

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Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Journal of food science, 2019-09, Vol.84 (9), p.2549-2561

2019

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Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels

Journal of the American Oil Chemists' Society, 2019-06, Vol.96 (6), p.681-691

2019

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Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Journal of food science, 2020-04, Vol.85 (4), p.964-971

2020

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Recent Advances in Lipid Crystallization in the Food Industry

Annual review of food science and technology, 2024-06, Vol.15 (1), p.355-379

2024

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Sonocrystallization of a Tristearin‐Free Fat

Journal of the American Oil Chemists' Society, 2018-06, Vol.95 (6), p.699-707

2018

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Effect of processing conditions as high‐intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat

Journal of food science, 2020-10, Vol.85 (10), p.3380-3390

2020

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High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat

Journal of the American Oil Chemists' Society, 2021-01, Vol.98 (1), p.43-52

2021

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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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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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Tailoring Lipid Crystal Networks with High‐Intensity Ultrasound

Crystallization of Lipids, 2018, p.241-262

2018

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

Modifying the physical properties of butter using high-intensity ultrasound

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

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

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

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

Degree of oxidation of sonicated soybean oil using various sonication process parameters

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Recent Advances in Lipid Crystallization in the Food Industry

Sonocrystallization of a Tristearin‐Free Fat

Effect of processing conditions as high‐intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat

High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat

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

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

Tailoring Lipid Crystal Networks with High‐Intensity Ultrasound

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