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Characterization of Graininess Formed in All Beef Tallow-Based Shortening
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Rheological behavior of crystallizing palm oil
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On the formation of granular crystals in fat blends containing palm oil
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The effect of minor components on milk fat crystallization
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Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions
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Formation of Granular Crystals in Margarine with Excess Amount of Palm Oil
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Physicochemical and Rheological Properties of Crystallized Blends Containing trans‐free and Partially Hydrogenated Soybean Oil
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Physical Properties of trans‐Free Bakery Shortening Produced by Lipase‐Catalyzed Interesterification
inferredcites →https://doi.org/10.1016/j.foodchem.2005.09.044openalex-snapshot
Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends
inferredcites →https://doi.org/10.1016/j.foodres.2007.03.006openalex-snapshot
Study on grainy crystals in edible beef tallow shortening
inferredcites →https://doi.org/10.1016/s0963-9969(02)00156-4openalex-snapshot
Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form
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Matching Avrami Indices Achieves Similar Hardnesses in Palm Oil-Based Fats
inferredcites →https://doi.org/10.1021/jf070650nopenalex-snapshot
Relationship between Crystallization Behavior, Microstructure, and Macroscopic Properties in trans-Containing and trans-Free Filling Fats and Fillings
inferredcites →https://doi.org/10.1021/jf071967qopenalex-snapshot
Crystallization Behavior and Texture of Trans-Containing and Trans-Free Palm Oil Based Confectionery Fats
inferredcites →https://doi.org/10.1021/jf072936yopenalex-snapshot
Preparation of Interesterified Plastic Fats from Fats and Oils Free of Trans Fatty Acid
inferredcites →https://doi.org/10.1021/jf900665hopenalex-snapshot
Physical Characterization of Lard Partial Acylglycerols and Their Effects on Melting and Crystallization Properties of Blends with Rapeseed Oil
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb09453.xopenalex-snapshot
Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering
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Food lipids: Chemistry, nutrition and biotechnology
inferredcites →https://doi.org/10.5650/jos1956.29.235openalex-snapshot
Studies on Granular Crystals Growing in Palm Oil
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil
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Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125219openalex-snapshot
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Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties
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inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2017.12.002openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.08.005openalex-snapshot
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Characteristic the volatiles compounds of fractionation beef tallow by gas chromatography-ion mobility spectrometry
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Enzyme Modifications of Red Deer Fat to Adjust Physicochemical Properties for Advanced Applications
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