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Spontaneous aggregation of bovine milk casein micelles: Ultra-small angle x-ray scattering and mathematical modeling

Physics of fluids (1994), 2019-07, Vol.31 (7)

2019

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Edible oil structures at low and intermediate concentrations. II. Ultra-small angle X-ray scattering of in situ tristearin solids in triolein

Journal of applied physics, 2013-12, Vol.114 (23)

2013

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Edible oil structures at low and intermediate concentrations. I. Modeling, computer simulation, and predictions for X ray scattering

Journal of applied physics, 2013-12, Vol.114 (23)

2013

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Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil

RSC advances, 2016-01, Vol.6 (84), p.81151-81163

2016

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Edible fat structures at high solid fat concentrations: Evidence for the existence of oil-filled nanospaces

Applied physics letters, 2015-01, Vol.106 (2)

2015

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Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound

Food and bioprocess technology, 2018-04, Vol.11 (4), p.797-808

2018

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Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry

Food and bioprocess technology, 2016-10, Vol.9 (10), p.1692-1705

2016

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Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Foods, 2024-08, Vol.13 (15), p.2397

2024

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Mechanical Response of Single Triacylglycerol Spherulites by Using Microcolloidal Probes

Chemistry letters, 2017, Vol.46 (4), p.599-601

2017

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In Situ Ultrasonic Characterization of Cocoa Butter Using a Chirp

Food and bioprocess technology, 2014-11, Vol.7 (11), p.3186-3196

2014

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

Journal of the American Oil Chemists' Society, 2024-07, Vol.101 (7), p.657-662

2024

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Oil binding capacities of triacylglycerol crystalline nanoplatelets: nanoscale models of tristearin solids in liquid triolein

Food & function, 2014-10, Vol.5 (1), p.251-258

2014

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Using USAXS to predict the under-tempered chocolate microstructure

Food research international, 2021-05, Vol.143, p.110224-110224, Article 110224

2021

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X‐ray characterization of three possible edible oleogelators: Experiment and theory

Journal of the American Oil Chemists' Society, 2023-12, Vol.100 (12), p.961-974

2023

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Structure and functionality of edible fats

Soft matter, 2012-01, Vol.8 (5), p.1275-13

2012

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Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products

Food research international, 2020-03, Vol.129 (C)

2020

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Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products

Food research international, 2020-03, Vol.129, p.108846-108846, Article 108846

2020

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Mixed crystals of linear oleogelator molecules: existence criteria

Acta crystallographica. Section A, Foundations and advances, 2023-08, Vol.79 (a2), p.C371-C371

2023

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Molecular Insights into the Eutectic Tripalmitin/Tristearin Binary System

Journal of the American Chemical Society, 2018-10, Vol.140 (39), p.12405-12414

2018

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The impact of different hydrocolloids on gluten-free bazlama bread quality

Food hydrocolloids, 2024-11, Vol.156, p.110236, Article 110236

2024

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Ultra small angle x-ray scattering in complex mixtures of triacylglycerols

Journal of physics. Condensed matter, 2014-11, Vol.26 (46), p.464110-464110

2014

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Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acid

Food research international, 2016-10, Vol.88 (Pt A), p.52-60

2016

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Predicting the standardized ileal digestibility of crude protein in feather meal fed to broiler chickens using a pH-stat and a FT-Raman method

Animal feed science and technology, 2020-03, Vol.261, p.114340, Article 114340

2020

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The role of nonlinear viscoelasticity on the functionality of laminating shortenings

Journal of food engineering, 2017-11, Vol.212 (C), p.87-96

2017

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Nanoscale structure intercrystalline interactions in fat crystal networks

Current opinion in colloid & interface science, 2011-10, Vol.16 (5), p.374-383

2011

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Spontaneous aggregation of bovine milk casein micelles: Ultra-small angle x-ray scattering and mathematical modeling

Edible oil structures at low and intermediate concentrations. II. Ultra-small angle X-ray scattering of in situ tristearin solids in triolein

Edible oil structures at low and intermediate concentrations. I. Modeling, computer simulation, and predictions for X ray scattering

Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil

Edible fat structures at high solid fat concentrations: Evidence for the existence of oil-filled nanospaces

Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound

Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry

Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Mechanical Response of Single Triacylglycerol Spherulites by Using Microcolloidal Probes

In Situ Ultrasonic Characterization of Cocoa Butter Using a Chirp

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

Oil binding capacities of triacylglycerol crystalline nanoplatelets: nanoscale models of tristearin solids in liquid triolein

Using USAXS to predict the under-tempered chocolate microstructure

X‐ray characterization of three possible edible oleogelators: Experiment and theory

Structure and functionality of edible fats

Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products

Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products

Mixed crystals of linear oleogelator molecules: existence criteria

Molecular Insights into the Eutectic Tripalmitin/Tristearin Binary System

The impact of different hydrocolloids on gluten-free bazlama bread quality

Ultra small angle x-ray scattering in complex mixtures of triacylglycerols

Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acid

Predicting the standardized ileal digestibility of crude protein in feather meal fed to broiler chickens using a pH-stat and a FT-Raman method

The role of nonlinear viscoelasticity on the functionality of laminating shortenings

Nanoscale structure intercrystalline interactions in fat crystal networks

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