Found: 13
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Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake.
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- Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 9, p. 743, doi. 10.1002/aocs.12695
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- Article
Oxidative stabilization, pigmentation, and photosensitization properties of curcumin in vanaspati fat system under accelerated oxidation and irradiation photooxidation conditions.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16481
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- Article
Physicochemical Properties and Trans Fatty Acids Content of Commercial Shortenings Produced in Iran.
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- Nutrition & Food Sciences Research, 2022, v. 9, n. 2, p. 31
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- Article
Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3040, doi. 10.1007/s11694-019-00226-0
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- Article
Production of Trans‐free fats by chemical interesterified blends of palm stearin and sunflower oil.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3722, doi. 10.1002/fsn3.1231
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- Article
Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties.
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- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 11, p. 1219, doi. 10.1002/aocs.12272
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- Article
Designation of a Palm-Free Frying Oil Formulation Based on Sunflower, Canola, Corn and Sesame Oils Using D-Optimal Mixture Design.
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- Nutrition & Food Sciences Research, 2019, v. 6, n. 4, p. 29, doi. 10.29252/nfsr.6.4.29
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- Article
Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market.
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- Food Science & Nutrition, 2019, v. 7, n. 4, p. 1455, doi. 10.1002/fsn3.982
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- Article
Effects of basal seed gum and carboxymethyl cellulose gum on rheological properties and flow behavior of pomegranate paste.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 1, p. 87, doi. 10.1007/s11694-018-9921-2
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- Article
Stabilizing corn oil using the lemon balm (Melissa officinalis) antioxidants extracted by subcritical water.
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- Journal of Food Science & Technology, 2019, v. 56, n. 2, p. 695, doi. 10.1007/s13197-018-3525-z
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- Article
Production of Bio-chewing Gum Based on Saqqez as the Biopolymer: Its Biodegradability and Textural Properties.
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- Journal of Polymers & the Environment, 2018, v. 26, n. 9, p. 3889, doi. 10.1007/s10924-018-1244-1
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- Article
Zero‐<italic>Trans</italic> Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 2, p. 171, doi. 10.1002/aocs.12033
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- Publication type:
- Article
Rheological and Physicochemical Modification of trans-Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12409
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- Article