Physical properties of Lauric fat blends at different high melting TAG ratios /

THE IMPACT OF EMULSIFICATION AND WHIPPING ON FAT CRYSTALLIZATION BEHAVIOR: A COMPARATIVE STUDY BETWEEN ANHYDROUS MILK FAT AND A LAURIC FAT

Petrut, Raul Flaviu
Blecker, Christophe
Van Hoed, Vera
Dombree, Anne
Danthine, Sabine

June 2016

peer reviewedIn the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) we...

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from Candida antarctica to simulate the properties of lard

Mohamed Roslan, Nur Illiyin
Marikkar, Jalaldeen Mohamed Nazrim
Loke, Mei Key
Musthafa, Shuhaimi
Basri, Mahiran
Mat Saari, Miskandar

January 2014

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang...

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard

Muhammad Roslan , Nur llliyin
Marikkar, Mohammed Nazrim
Loke , Mei Key
Mushtafa , Shuhaimi

January 2014

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang...

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

Nusantoro, Bangun Prajanto
Abdul Manaf, Yanty Noorzianna
Van de Walle, Davy
Hidayat, Chusnul
Danthine, Sabine
Dewettinck, Koen

January 2017

A calculation procedure for formulating lauric and palmitic fat blends has been developed based on g...

Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation

Nusantoro, Bangun
De Clercq, Nathalie
Anthierens, Katleen
Dewettinck, Koen

January 2013

Lauric fat blends could be prepared from formulation of different melting triacylglycerol (TAG) grou...

Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

Nusantoro, Bangun
Xanthina, Magda
Kadivar, Sheida
Yanty, NAM
Dewettinck, Koen

January 2016

Lauric fat blends (appreciable amount of lauric fat with liquid oil and hard fat) initially formulat...

A new technology for milkfat : thesis submitted for the degree of Master in Food Technology at Massey University

Teo, Cheng Tet

January 1993

Milkfat is one of the most complex of all fats, consisting of numerous different triglycerides as we...

Comparing the thermo-physical characteristics of lard and selected plant fats

Abdul Manaf, Yanty Noorzianna
Marikkar, Jalaldeen Mohammed Nazrim
Mat Sahri, Miskandar

January 2012

A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternat...

Crystallization behavior of milk fat in oil-in-water emulsions /

Asomaning, Justice,(ugent)20055925
KUL.
UGent.Faculteit Bio-ingenieurswetenschappen.
Dewettinck, Koenpromotor(ugent)801000867296(viaf)241644631
Foubert, Imogenpromotor(ugent)801001362303(viaf)237915142

Interuniversity programme (IUPFOOD)Master of science in food technology. Option food science and tec...

Modelling the development of fat bloom in filled chocolate /

Liu, Tao(ugent)01007172
Katholieke Universiteit Leuven.
UGent.Faculty of Bioscience Engineering.
De Clercq, Nathalie(ugent)00601843(ugent)19992452promotor
Mortier, Séverine Thérèse F. C.begeleider
Nopens, Ingmar(ugent)801001371090(viaf)201325431promotor
Van der Weeën, Pieter(ugent)20050941begeleider

Interuniversity programme in food technology (IUPFOOD)Master of Science in Food Technolog

A study on the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends

Marikkar, Mohammed Nazrim

December 2014

A study was carried out to compare the thermo physical behaviors of canola-Engkabang fat blends with...

Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios

Nusantoro, Bangun
Kadivar, Sheida
De Graef, Veerle
Dewettinck, Koen

January 2011

Ternary fat blends consisting of Palm Kernel Oil (high in Lauric acid), Palm Stearin (high in Palmi...

Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

De Graef, Veerle
Vereecken, Jeroen
Smith, Kevin W
Bhaggan, Krish
Dewettinck, Koen

January 2012

TAGs play an important role in determining the functional properties of fat-based food products such...

Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states

Petrut, Raul Flaviu
Anihouvi, Prudent Placide
Blecker, Christophe
Dombree, Anne
Van Hoed, Vera
Danthine, Sabine

March 2015

In a previous study the thermal and polymorphic behavior of four different industrial lauric fats w...

A comparison of the thermo physical behavior of engkabang (shorea macrophylla) seed fat - canola oil blends and lard

Nur Illiyin, M. R.
Marikkar, Mohammed Nazrim
Shuhaimi , M.
Mahiran, B.
Miskandar, M. S.

July 2013

A study was carried out to compare the thermo physical behaviors of canola-Engkabang fat blends with...

THE IMPACT OF EMULSIFICATION AND WHIPPING ON FAT CRYSTALLIZATION BEHAVIOR: A COMPARATIVE STUDY BETWEEN ANHYDROUS MILK FAT AND A LAURIC FAT

Petrut, Raul Flaviu
Blecker, Christophe
Van Hoed, Vera
Dombree, Anne
Danthine, Sabine

June 2016

peer reviewedIn the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) we...

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from Candida antarctica to simulate the properties of lard

Mohamed Roslan, Nur Illiyin
Marikkar, Jalaldeen Mohamed Nazrim
Loke, Mei Key
Musthafa, Shuhaimi
Basri, Mahiran
Mat Saari, Miskandar

January 2014

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang...

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard

Muhammad Roslan , Nur llliyin
Marikkar, Mohammed Nazrim
Loke , Mei Key
Mushtafa , Shuhaimi

January 2014

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang...

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

Nusantoro, Bangun Prajanto
Abdul Manaf, Yanty Noorzianna
Van de Walle, Davy
Hidayat, Chusnul
Danthine, Sabine
Dewettinck, Koen

January 2017

A calculation procedure for formulating lauric and palmitic fat blends has been developed based on g...

Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation

Nusantoro, Bangun
De Clercq, Nathalie
Anthierens, Katleen
Dewettinck, Koen

January 2013

Lauric fat blends could be prepared from formulation of different melting triacylglycerol (TAG) grou...

Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

Nusantoro, Bangun
Xanthina, Magda
Kadivar, Sheida
Yanty, NAM
Dewettinck, Koen

January 2016

Lauric fat blends (appreciable amount of lauric fat with liquid oil and hard fat) initially formulat...

A new technology for milkfat : thesis submitted for the degree of Master in Food Technology at Massey University

Teo, Cheng Tet

January 1993

Milkfat is one of the most complex of all fats, consisting of numerous different triglycerides as we...

Comparing the thermo-physical characteristics of lard and selected plant fats

Abdul Manaf, Yanty Noorzianna
Marikkar, Jalaldeen Mohammed Nazrim
Mat Sahri, Miskandar

January 2012

A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternat...

Crystallization behavior of milk fat in oil-in-water emulsions /

Asomaning, Justice,(ugent)20055925
KUL.
UGent.Faculteit Bio-ingenieurswetenschappen.
Dewettinck, Koenpromotor(ugent)801000867296(viaf)241644631
Foubert, Imogenpromotor(ugent)801001362303(viaf)237915142

Interuniversity programme (IUPFOOD)Master of science in food technology. Option food science and tec...

Modelling the development of fat bloom in filled chocolate /

Liu, Tao(ugent)01007172
Katholieke Universiteit Leuven.
UGent.Faculty of Bioscience Engineering.
De Clercq, Nathalie(ugent)00601843(ugent)19992452promotor
Mortier, Séverine Thérèse F. C.begeleider
Nopens, Ingmar(ugent)801001371090(viaf)201325431promotor
Van der Weeën, Pieter(ugent)20050941begeleider

Interuniversity programme in food technology (IUPFOOD)Master of Science in Food Technolog

A study on the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends

Marikkar, Mohammed Nazrim

December 2014

A study was carried out to compare the thermo physical behaviors of canola-Engkabang fat blends with...

Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios

Nusantoro, Bangun
Kadivar, Sheida
De Graef, Veerle
Dewettinck, Koen

January 2011

Ternary fat blends consisting of Palm Kernel Oil (high in Lauric acid), Palm Stearin (high in Palmi...

Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

De Graef, Veerle
Vereecken, Jeroen
Smith, Kevin W
Bhaggan, Krish
Dewettinck, Koen

January 2012

TAGs play an important role in determining the functional properties of fat-based food products such...

Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states

Petrut, Raul Flaviu
Anihouvi, Prudent Placide
Blecker, Christophe
Dombree, Anne
Van Hoed, Vera
Danthine, Sabine

March 2015

In a previous study the thermal and polymorphic behavior of four different industrial lauric fats w...

A comparison of the thermo physical behavior of engkabang (shorea macrophylla) seed fat - canola oil blends and lard

Nur Illiyin, M. R.
Marikkar, Mohammed Nazrim
Shuhaimi , M.
Mahiran, B.
Miskandar, M. S.

July 2013

A study was carried out to compare the thermo physical behaviors of canola-Engkabang fat blends with...

THE IMPACT OF EMULSIFICATION AND WHIPPING ON FAT CRYSTALLIZATION BEHAVIOR: A COMPARATIVE STUDY BETWEEN ANHYDROUS MILK FAT AND A LAURIC FAT

Petrut, Raul Flaviu
Blecker, Christophe
Van Hoed, Vera
Dombree, Anne
Danthine, Sabine

June 2016

peer reviewedIn the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) we...

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from Candida antarctica to simulate the properties of lard

Mohamed Roslan, Nur Illiyin
Marikkar, Jalaldeen Mohamed Nazrim
Loke, Mei Key
Musthafa, Shuhaimi
Basri, Mahiran
Mat Saari, Miskandar

January 2014

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang...

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard

Muhammad Roslan , Nur llliyin
Marikkar, Mohammed Nazrim
Loke , Mei Key
Mushtafa , Shuhaimi

January 2014

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang...

Physical properties of Lauric fat blends at different high melting TAG ratios /

Abstract

Extracted data

Physical properties of Lauric fat blends at different high melting TAG ratios /

Abstract

Extracted data

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