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Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ejlt.200600264openalex-snapshot
Analytical characteristics of crude and refined palm oil and fractions
inferredcites →https://doi.org/10.1002/ejlt.200600289openalex-snapshot
Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions
inferredcites →https://doi.org/10.1007/978-3-540-30299-5openalex-snapshot
Springer Handbook of Experimental Fluid Mechanics
inferredcites →https://doi.org/10.1007/bf02682655openalex-snapshot
Margarine and margarine oil, formulation and control
inferredcites →https://doi.org/10.1007/s11746-002-0617-0openalex-snapshot
TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification
inferredcites →https://doi.org/10.1007/s11746-006-1231-xopenalex-snapshot
Polymorphism and growth behavior of low‐trans fat blends formulated with and without emulsifiers
inferredcites →https://doi.org/10.1007/s11746-007-1064-2openalex-snapshot
Formation of Granular Crystals in Margarine with Excess Amount of Palm Oil
inferredcites →https://doi.org/10.1007/s11746-010-1627-5openalex-snapshot
Reduction of Graininess Formation in Beef Tallow‐Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil
inferredcites →https://doi.org/10.1007/s11746-017-3023-xopenalex-snapshot
Enzymatic Production of Highly Unsaturated Monoacyglycerols and Diacylglycerols and Their Emulsifying Effects on the Storage Stability of a Palm Oil Based Shortening System
inferredcites →https://doi.org/10.1007/s11746-998-0103-yopenalex-snapshot
Physico‐chemical characteristics of palm‐based oil blends for the production of reduced fat spreads
inferredcites →https://doi.org/10.1016/j.foodchem.2006.02.033openalex-snapshot
Effects of composition on fat rheology and crystallisation
inferredcites →https://doi.org/10.1016/j.foodchem.2010.04.019openalex-snapshot
Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend
inferredcites →https://doi.org/10.1016/j.foodchem.2014.09.155openalex-snapshot
Characterisation and oxidation stability of monoacylglycerols from partially hydrogenated corn oil
inferredcites →https://doi.org/10.1016/j.foodchem.2018.02.020openalex-snapshot
Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil
inferredcites →https://doi.org/10.1016/j.foodres.2004.06.003openalex-snapshot
Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings
inferredcites →https://doi.org/10.1016/j.foodres.2013.10.050openalex-snapshot
Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
inferredcites →https://doi.org/10.1016/j.lwt.2017.08.035openalex-snapshot
Shea olein based specialty fats: Preparation, characterization and potential application
inferredcites →https://doi.org/10.1016/j.tca.2005.09.013openalex-snapshot
Use of first and second derivatives to accurately determine key parameters of DSC thermographs in lipid crystallization studies
inferredcites →https://doi.org/10.1016/s0963-9969(02)00163-1openalex-snapshot
Lipid shortenings: a review
inferredcites →https://doi.org/10.1016/s0963-9969(99)00078-2openalex-snapshot
Relating structure of fat crystal networks to mechanical properties
inferredcites →https://doi.org/10.1021/cg049933nopenalex-snapshot
Effects of Crystalline Microstructure on Oil Migration in a Semisolid Fat Matrix
inferredcites →https://doi.org/10.1039/c4fo00624kopenalex-snapshot
Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
inferredcites →https://doi.org/10.1103/physreve.59.1908openalex-snapshot
Fractal nature of fat crystal networks
inferredcites →https://doi.org/10.1103/physreve.60.6991openalex-snapshot
Mechanical and structural model of fractal networks of fat crystals at low deformations
inferredcites →https://doi.org/10.1111/j.1745-4522.2009.01146.xopenalex-snapshot
PHYSICOCHEMICAL PROPERTIES OF EUROPEAN BAKERY MARGARINES WITH AND WITHOUT TRANS FATTY ACIDS
inferredcites →https://doi.org/10.1111/j.1750-3841.2012.02977.xopenalex-snapshot
Enzymatic and Chemical Interesterification of Rice Bran Oil, Sheaolein, and Palm Stearin and Comparative Study of Their Physicochemical Properties
inferredcites →https://doi.org/10.5860/choice.38-3918openalex-snapshot
Rheology for chemists: an introduction
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4673924openalex-extracted
Batch and Continuous Enzymatic Interesterification of Beef Tallow: Interesterification Degree, Relationship, and Physicochemical Properties
inferred← citeshttps://doi.org/10.2139/ssrn.4828402openalex-extracted
Physicochemical Properties and Flavor Substances Analyses of Beef Tallow with Dry Fractionation Treatment
inferred← citeshttps://doi.org/10.1002/047167849x.bio053.pub2openalex-snapshot
Margarine Processing Plants and Equipment
inferred← citeshttps://doi.org/10.1016/b978-0-12-820478-8.00005-5openalex-snapshot
Low-field time-domain nuclear magnetic resonance applied to dairy foods
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.05.118openalex-snapshot
Visualized phase behavior of binary blends of coconut oil and palm stearin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.01.192openalex-snapshot
Interesterification of rice bran wax and palm olein catalyzed by lipase: Crystallization behaviours and characterization
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.126518openalex-snapshot
Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130260openalex-snapshot
Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137374openalex-snapshot
Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138635openalex-snapshot
Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140736openalex-snapshot
Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147282openalex-snapshot
Enhancing cocoa butter crystallization through high-intensity ultrasound processing
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111814openalex-snapshot
Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114493openalex-snapshot
Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.118715openalex-snapshot
Modulating crystallization behavior and functional properties of diacylglycerol-based margarines through chilling temperature control
inferred← citeshttps://doi.org/10.1016/j.gaost.2024.05.001openalex-snapshot
A review: Health benefits and physicochemical characteristics of blended vegetable oils
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.08.005openalex-snapshot
Comparative study on crystallization behaviors of physical blend- and interesterified blend-based special fats
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.113001openalex-snapshot
Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115736openalex-snapshot
Effect of the chemical composition and structural properties of beef tallow from different adipose tissues on bread quality
inferred← citeshttps://doi.org/10.1021/acsomega.5c11826openalex-snapshot
Tucuma Fat-Based Nanostructured Lipid Carriers: Physical Stability and Antifungal Activity
inferred← citeshttps://doi.org/10.1051/ocl/2022029openalex-snapshot
Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil
inferred← citeshttps://doi.org/10.1080/10408398.2020.1793725openalex-snapshot
Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect
inferred← citeshttps://doi.org/10.1111/1750-3841.15435openalex-snapshot
Effect of storage time on physical properties of sonocrystallized all‐purpose shortening
inferred← citeshttps://doi.org/10.1111/1750-3841.70558openalex-snapshot
Preparation and Characterization of Low‐Saturated Fat Margarine Through Enzymatic Interesterification: A Study on Physicochemical Properties, Crystalline Morphology, and In Vitro Digestive Behavior
inferred← citeshttps://doi.org/10.1111/ijfs.15648openalex-snapshot
Synthesis of confectionery fat from illipé butter stearin and palm mid‐fraction blend via enzymatic interesterification
inferred← citeshttps://doi.org/10.12688/f1000research.128622.1openalex-snapshot
CHARACTERIZATION OF BY-PRODUCTS WITH HIGH FAT CONTENT DERIVED FROM THE PRODUCTION OF BOVINE GELATIN
inferred← citeshttps://doi.org/10.12688/f1000research.128622.2openalex-snapshot
Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
inferred← citeshttps://doi.org/10.15193/zntj/2021/126/371openalex-snapshot
Charakterystyka wybranych grup margaryn pod względem zawartości fazy stałej
inferred← citeshttps://doi.org/10.3389/fsufs.2024.1410640openalex-snapshot
Review of the slaughter wastes and the meat by-products recycling opportunities
inferred← citeshttps://doi.org/10.3390/foods8090383openalex-snapshot
Bovine Milk Fats and Their Replacers in Baked Goods: A Review
inferred← citeshttps://doi.org/10.3989/gya.0552201openalex-snapshot
Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils
inferred← citeshttps://doi.org/10.47749/t/unicamp.2021.1408580openalex-snapshot
Uso do óleo da amêndoa da macaúba totalmente hidrogenado para composição de sucedâneos de manteiga de cacau
inferred← citeshttps://doi.org/10.51745/najfnr.6.14.165-177openalex-snapshot
Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation
inferred← citeshttps://doi.org/10.5650/jos.ess20264openalex-snapshot
Production of Margarines Rich in Unsaturated Fatty Acids Using Oxidative-stable Vitamin C-Loaded Oleogel
inferred← citeshttps://doi.org/10.5650/jos.ess21277openalex-snapshot
Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends
inferred← citeshttps://doi.org/10.5650/jos.ess23034openalex-snapshot
Enzymatic Interesterification of Palm Stearin, Flaxseed Oil and Cottonseed Stearin to Produce Stable Plastic Fat with Balanced Omega-6 and Omega-3 Fatty Acids
inferred← citeshttps://doi.org/10.6066/jtip.2023.34.1.37openalex-snapshot
Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin
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