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Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications - a review

Critical reviews in food science and nutrition, 2022, Vol.62 (15), p.4169-4185

2022

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Effect of different gelators on the physicochemical properties and microstructure of coconut oleogels

Journal of the science of food and agriculture, 2024-07, Vol.104 (9), p.5139-5148

2024

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Optimization of process parameters in preparation of tocotrienol-rich red palm oil-based nanoemulsion stabilized by Tween80-Span 80 using response surface methodology

PloS one, 2018-08, Vol.13 (8), p.e0202771-e0202771

2018

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Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Journal of food science, 2024-06, Vol.89 (6), p.3194-3207

2024

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Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review

Critical reviews in food science and nutrition, 2020-08, Vol.60 (15), p.2509-2525

2020

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Blueberry Anthocyanins from Commercial Products: Structure Identification and Potential for Diabetic Retinopathy Amelioration

Molecules (Basel, Switzerland), 2022-11, Vol.27 (21), p.7475

2022

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Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

Food chemistry, 2017-03, Vol.219, p.126-130

2017

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SpecLipIDA: a pseudotargeted lipidomics approach for polyunsaturated fatty acids in milk

Analyst (London), 2024-01, Vol.149 (3), p.751-76

2024

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Deep‐frying oil induces cytotoxicity, inflammation and apoptosis on intestinal epithelial cells

Journal of the science of food and agriculture, 2022-06, Vol.102 (8), p.3160-3168

2022

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Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil

Food chemistry, 2020-03, Vol.307, p.125545-125545, Article 125545

2020

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New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Journal of the science of food and agriculture, 2017-03, Vol.97 (5), p.1379-1385

2017

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Application of response surface methodology for optimizing the deodorization parameters in chemical refining of kenaf seed oil

Separation and purification technology, 2017-08, Vol.184, p.144-151

2017

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Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats

Journal of the American Oil Chemists' Society, 2024-11, Vol.101 (11), p.1113-1126

2024

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Effect of chemical refining on the quality of kenaf (hibiscus cannabinus) seed oil

Industrial crops and products, 2016-10, Vol.89, p.59-65

2016

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Immobilization of Lipase from Thermomyces Lanuginosus and Its Glycerolysis Ability in Diacylglycerol Preparation

Molecules (Basel, Switzerland), 2024-08, Vol.29 (17), p.4141

2024

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Optimization of degumming parameters in chemical refining process to reduce phosphorus contents in kenaf seed oil

Separation and purification technology, 2017-11, Vol.188, p.379-385

2017

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Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method

Journal of food engineering, 2018-12, Vol.238, p.188-194

2018

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Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion

Food technology and biotechnology, 2023-01, Vol.61 (1), p.39-50

2023

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Extraction and physicochemical properties of low free fatty acid crude palm oil

Food chemistry, 2009-03, Vol.113 (2), p.645-650

2009

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Monitoring of heat-induced carcinogenic compounds (3-monochloropropane-1,2-diol esters and glycidyl esters) in fries

Scientific reports, 2020-09, Vol.10 (1), p.15110, Article 15110

2020

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Revealing the power of the natural red pigment lycopene

Molecules, 2010-02, Vol.15 (2), p.959-987

2010

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Review on the Current State of Diacylglycerol Production Using Enzymatic Approach

Food and bioprocess technology, 2015-06, Vol.8 (6), p.1169-1186

2015

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Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils

Food chemistry, 2022-07, Vol.381, p.131745, Article 131745

2022

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Electrochemical Biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal–Organic Framework Nanofiber Film

Food analytical methods, 2019-08, Vol.12 (8), p.1715-1724

2019

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The Effects of Different Extraction Methods on Antioxidant Properties, Chemical Composition, and Thermal Behavior of Black Seed (Nigella sativa L.) Oil

Evidence-based complementary and alternative medicine, 2016-01, Vol.2016 (2016), p.1-10

2016

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Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications - a review

Effect of different gelators on the physicochemical properties and microstructure of coconut oleogels

Optimization of process parameters in preparation of tocotrienol-rich red palm oil-based nanoemulsion stabilized by Tween80-Span 80 using response surface methodology

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review

Blueberry Anthocyanins from Commercial Products: Structure Identification and Potential for Diabetic Retinopathy Amelioration

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

SpecLipIDA: a pseudotargeted lipidomics approach for polyunsaturated fatty acids in milk

Deep‐frying oil induces cytotoxicity, inflammation and apoptosis on intestinal epithelial cells

Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil

New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Application of response surface methodology for optimizing the deodorization parameters in chemical refining of kenaf seed oil

Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats

Effect of chemical refining on the quality of kenaf (hibiscus cannabinus) seed oil

Immobilization of Lipase from Thermomyces Lanuginosus and Its Glycerolysis Ability in Diacylglycerol Preparation

Optimization of degumming parameters in chemical refining process to reduce phosphorus contents in kenaf seed oil

Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method

Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion

Extraction and physicochemical properties of low free fatty acid crude palm oil

Monitoring of heat-induced carcinogenic compounds (3-monochloropropane-1,2-diol esters and glycidyl esters) in fries

Revealing the power of the natural red pigment lycopene

Review on the Current State of Diacylglycerol Production Using Enzymatic Approach

Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils

Electrochemical Biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal–Organic Framework Nanofiber Film

The Effects of Different Extraction Methods on Antioxidant Properties, Chemical Composition, and Thermal Behavior of Black Seed (Nigella sativa L.) Oil

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