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Incorporation of Caprylic Acid into a Single Cell Oil Rich in Docosahexaenoic Acid for the Production of Specialty Lipids

Food technology and biotechnology, 2020-12, Vol.58 (4), p.411-422

2020

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Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions

Journal of sensory studies, 2021-08, Vol.36 (4), p.n/a

2021

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Conversion of Caprylic Acid into Mono-, Di- and Triglycerides Using Immobilized Lipase

Arabian journal for science and engineering (2011), 2018-07, Vol.43 (7), p.3631-3637

2018

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Conversion of Triolein Into Mono- and Diacylglycerols by Immobilized Lipase

Arabian journal for science and engineering (2011), 2018-05, Vol.43 (5), p.2247-2255

2018

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Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads

Food & function, 2018-08, Vol.9 (8), p.4274-4281

2018

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Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy

Chemistry and physics of lipids, 2016-06, Vol.198, p.1-9

2016

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Potential use of carnauba wax oleogel to replace saturated fat in ice cream

Journal of the American Oil Chemists' Society, 2022-11, Vol.99 (11), p.1085-1099

2022

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Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts

Food and bioproducts processing, 2016-01, Vol.97, p.20-29

2016

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Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids

Food research international, 2017-09, Vol.99 (Pt 1), p.713-719

2017

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Tailoring candelilla wax‐based oleogels loaded with α‐tocopherol to mimic rheological properties of solid food fats and to increase nutritional value of food

Journal of the American Oil Chemists' Society, 2024-07

2024

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Production of vegetable oil blends and structured lipids and their effect on wound healing

Brazilian Journal of Pharmaceutical Sciences, 2015-06, Vol.51 (2), p.415-427

2015

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Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat

Food science & technology, 2020-04, Vol.124, p.109129, Article 109129

2020

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Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Proizvodnja specijaliziranih lipida ugradnjom kaprilne kiseline u mikrobne lipide bogate dokosaheksaenoičnom kiselinom

Food Technology and Biotechnology, 2021-10, Vol.58 (4), p.411

2021

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Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure

International journal of food properties, 2017-12, Vol.20 (sup1), p.S385-S398

2017

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Differential scanning calorimetry study on caprylins

Journal of thermal analysis and calorimetry, 2015-04, Vol.120 (1), p.711-717

2015

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Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

Ciência e tecnologia de alimentos, 2022

2022

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Synthesis and characterization of structured lipid rich in behenic acid by enzymatic interesterification

Food and bioproducts processing, 2020-07, Vol.122, p.303-310

2020

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Incorporation of Caprylic Acid into a Docosahexaenoic Acid Single Cell Oil for the Production of Specialty Lipids

Food technology and biotechnology, 2020, Vol.58 (4), p.411-422

2020

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Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura do leite e óleo de girassol

Ciência e tecnologia de alimentos, 2010-03, Vol.30 (1), p.258-267

2010

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Lipídios modificados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads

Química Nova, 2008, Vol.31 (8), p.1960-1965

2008

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Lipídios modificados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads Modified lipids obtained from milk fat, sunflower oil, and phytosterol esters for application in tablespreads

Química nova, 2008-01, Vol.31 (8), p.1960-1965

2008

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Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura do leite e óleo de girassol

Ciência e tecnologia de alimentos, 2010-03, Vol.30 (1), p.258-267

2010

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Feasibility on the Use of Acid Value for Evidencing the Esterification of Glycerol with Caprylic Acid Catalyzed by Lipase

ATHENS JOURNAL OF SCIENCES, 2017-02, Vol.4 (1), p.21-36

2017

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Incorporation of Caprylic Acid into a Single Cell Oil Rich in Docosahexaenoic Acid for the Production of Specialty Lipids

Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions

Conversion of Caprylic Acid into Mono-, Di- and Triglycerides Using Immobilized Lipase

Conversion of Triolein Into Mono- and Diacylglycerols by Immobilized Lipase

Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads

Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy

Potential use of carnauba wax oleogel to replace saturated fat in ice cream

Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts

Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids

Tailoring candelilla wax‐based oleogels loaded with α‐tocopherol to mimic rheological properties of solid food fats and to increase nutritional value of food

Production of vegetable oil blends and structured lipids and their effect on wound healing

Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

Proizvodnja specijaliziranih lipida ugradnjom kaprilne kiseline u mikrobne lipide bogate dokosaheksaenoičnom kiselinom

Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure

Differential scanning calorimetry study on caprylins

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

Synthesis and characterization of structured lipid rich in behenic acid by enzymatic interesterification

Incorporation of Caprylic Acid into a Docosahexaenoic Acid Single Cell Oil for the Production of Specialty Lipids

Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura do leite e óleo de girassol

Lipídios modificados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads

Lipídios modificados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads Modified lipids obtained from milk fat, sunflower oil, and phytosterol esters for application in tablespreads

Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura do leite e óleo de girassol

Feasibility on the Use of Acid Value for Evidencing the Esterification of Glycerol with Caprylic Acid Catalyzed by Lipase

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