Similar articles for PMID: 21535649

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1

Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.

Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC. Saadi S, et al. J Food Sci. 2011 Jan-Feb;76(1):C21-30. doi: 10.1111/j.1750-3841.2010.01922.x. Epub 2010 Dec 1. J Food Sci. 2011. PMID: 21535649

2

Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food.

Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A, Mohd Ghazali H. Dollah S, et al. J Sci Food Agric. 2016 Aug;96(10):3321-33. doi: 10.1002/jsfa.7510. Epub 2015 Dec 29. J Sci Food Agric. 2016. PMID: 26514240

3

Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil.

Maruyama JM, Soares FA, D'Agostinho NR, Gonçalves MI, Gioielli LA, da Silva RC. Maruyama JM, et al. J Agric Food Chem. 2014 Mar 12;62(10):2253-63. doi: 10.1021/jf405221n. Epub 2014 Feb 26. J Agric Food Chem. 2014. PMID: 24547939

4

Quality of margarine: fats selection and processing parameters.

Miskandar MS, Man YC, Yusoff MS, Rahman RA. Miskandar MS, et al. Asia Pac J Clin Nutr. 2005;14(4):387-95. Asia Pac J Clin Nutr. 2005. PMID: 16326646 Free article. Review.

5

Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.

Norlida HM, Md Ali AR, Muhadhir I. Norlida HM, et al. Int J Food Sci Nutr. 1996 Jan;47(1):71-4. doi: 10.3109/09637489609028563. Int J Food Sci Nutr. 1996. PMID: 8616676

6

Hard cocoa butter replacers from mango seed fat and palm stearin.

Jahurul MH, Zaidul IS, Nik Norulaini NA, Sahena F, Abedin MZ, Mohamed A, Mohd Omar AK. Jahurul MH, et al. Food Chem. 2014 Jul 1;154:323-9. doi: 10.1016/j.foodchem.2013.11.098. Epub 2013 Nov 27. Food Chem. 2014. PMID: 24518349

7

Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat.

Tang L, Hu JN, Zhu XM, Luo LP, Lei L, Deng ZY, Lee KT. Tang L, et al. J Food Sci. 2012 Apr;77(4):C454-60. doi: 10.1111/j.1750-3841.2012.02637.x. J Food Sci. 2012. PMID: 22515238

8

Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends.

Fauzi SH, Rashid NA, Omar Z. Fauzi SH, et al. Food Chem. 2013 Apr 15;137(1-4):8-17. doi: 10.1016/j.foodchem.2012.09.086. Epub 2012 Oct 12. Food Chem. 2013. PMID: 23199984

9

Chemical interesterification of blends with palm stearin and patawa oil.

Oliveira PD, Rodrigues AM, Bezerra CV, Silva LH. Oliveira PD, et al. Food Chem. 2017 Jan 15;215:369-76. doi: 10.1016/j.foodchem.2016.07.165. Epub 2016 Jul 29. Food Chem. 2017. PMID: 27542488 Free article.

10

Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin.

Yin X, Liu W, Meng P, Yang G, Chen J. Yin X, et al. J Oleo Sci. 2022 Sep 30;71(10):1427-1438. doi: 10.5650/jos.ess22017. Epub 2022 Sep 9. J Oleo Sci. 2022. PMID: 36089396 Free article.

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