Modification of margarine fats by enzymatic interesterification: Evaluation of a solid-fat-content-based exponential model with two groups of oil blends

Solid Fat ◽

Oil Blends

Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids

Journal of Food Measurement & Characterization ◽

10.1007/s11694-015-9233-8 ◽

2015 ◽

Vol 9 (3) ◽

pp. 281-289 ◽

Cited By ~ 10

Author(s):

Jamshid Farmani

Keyword(s):

Fatty Acids ◽

Soybean Oil ◽

Canola Oil ◽

Saturated Fatty Acids ◽

Solid Fat Content ◽

Fat Content ◽

Solid Fat ◽

Oil Blends ◽

Hydrogenated Soybean Oil

Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network

Journal of Agricultural and Food Chemistry ◽

10.1021/jf035022u ◽

2004 ◽

Vol 52 (14) ◽

pp. 4423-4431 ◽

Cited By ~ 47

Author(s):

Hong Zhang ◽

Paul Smith ◽

Jens Adler-Nissen

Keyword(s):

Physical Properties ◽

Crystallization Behavior ◽

Crystal Morphology ◽

Solid Fat Content ◽

Fat Content ◽

Solid Fat ◽

Crystal Network

Chemical and enzymatic interesterification of tristearin/ triolein-rich blends: Chemical composition, solid fat content and thermal properties

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.200800058 ◽

2008 ◽

Vol 110 (11) ◽

pp. 1014-1024 ◽

Cited By ~ 38

Author(s):

Latifeh Ahmadi ◽

Amanda J. Wright ◽

Alejandro G. Marangoni

Keyword(s):

Thermal Properties ◽

Chemical Composition ◽

Solid Fat Content ◽

Fat Content ◽

MELTING CHARACTERISTIC AND SOLID FAT CONTENT OF MILK FAT AND PALM STEARIN BLENDS BEFORE AND AFTER ENZYMATIC INTERESTERIFICATION

Journal of Food Lipids ◽

10.1111/j.1745-4522.2000.tb00170.x ◽

2000 ◽

Vol 7 (3) ◽

pp. 175-193 ◽

Cited By ~ 15

Author(s):

I. NOR HAYATI ◽

A. AMINAH ◽

S. MAMOT ◽

I. NOR AINI ◽

H.M. NOOR LIDA ◽

...

Keyword(s):

Milk Fat ◽

Solid Fat Content ◽

Palm Stearin ◽

Fat Content ◽

Solid Fat ◽

Melting Characteristic ◽

Before And After

Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

European Food Research and Technology ◽

10.1007/s00217-003-0847-4 ◽

2004 ◽

Vol 218 (3) ◽

pp. 224-229 ◽

Cited By ~ 70

Author(s):

Ihsan Karabulut ◽

Semra Turan ◽

G�rol Ergin

Keyword(s):

Melting Point ◽

Solid Fat Content ◽

Fat Content ◽

Chemical Interesterification ◽

Solid Fat ◽

Slip Melting Point ◽

Oil Blends

Solid Fat Content of vegetable oils and simulation of interesterification reaction: Predictions from thermodynamic approach

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2013.11.012 ◽

2014 ◽

Vol 126 ◽

pp. 198-205 ◽

Cited By ~ 14

Author(s):

M. Teles dos Santos ◽

V. Gerbaud ◽

G.A.C. Le Roux

Keyword(s):

Vegetable Oils ◽

Solid Fat Content ◽

Fat Content ◽

Thermodynamic Approach ◽

Influence of Protein and Solid Fat Content on Mechanical Properties and Comminution Behavior of Structured Plant-Based Lipids

Food Research International ◽

10.1016/j.foodres.2021.110416 ◽

2021 ◽

pp. 110416

Author(s):

Johannes Dreher ◽

Maximilian Weißmüller ◽

Kurt Herrmann ◽

Nino Terjung ◽

Monika Gibis ◽

...

Keyword(s):

Mechanical Properties ◽

Solid Fat Content ◽

Fat Content ◽

Magnetic Resonance Mapping of Solid Fat Content of Adipose Tissues in Meat

Advances in Magnetic Resonance in Food Science ◽

10.1533/9781845698133.5.272 ◽

1999 ◽

pp. 272-279 ◽

Cited By ~ 3

Author(s):

A. Davenel ◽

P. Marchal ◽

A. Riaublanc ◽

G. Gandemer

Keyword(s):

Magnetic Resonance ◽

Solid Fat Content ◽

Fat Content ◽

Adipose Tissues ◽

Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study

Grasas y Aceites ◽

10.3989/gya.2003.v54.i4.218 ◽

2003 ◽

Vol 54 (4) ◽

Author(s):

Mohammad Ibrahim Nasir

Keyword(s):

Solid Fat Content ◽

Crystallization Rate ◽

Fat Content ◽

Solid Fat ◽

Sucrose Polyesters

Enzymatic transesterification of triolein and stearic acid and solid fat content of their products

Journal of the American Oil Chemists Society ◽

10.1007/s11746-998-0256-8 ◽

1998 ◽

Vol 75 (4) ◽

pp. 511-516 ◽

Cited By ~ 16

Author(s):

Vimon Seriburi ◽

Casimir C. Akoh

Keyword(s):

Stearic Acid ◽

Solid Fat Content ◽

Fat Content ◽

Solid Fat ◽

Enzymatic Transesterification