| 1 |
Prediction of the melting behavior of edible fats using UNIFAC and UNIQUAC models
Pereira E, Junqueira FT, Meirelles AJD, Maximo GJ
Fluid Phase Equilibria, 493, 58, 2019 |
| 2 |
The comprehensive liver transcriptome of two cattle breeds with different intramuscular fat content
Wang X, Zhang YQ, Zhang XZ, Wang DC, Jin G, Li B, Xu F, Cheng J, Zhang F, Wu SJ, Rui S, He J, Zhang RH, Li WZ
Biochemical and Biophysical Research Communications, 490(3), 1018, 2017 |
| 3 |
Combined effect of crude fat content and initial substrate concentration on batch anaerobic digestion characteristics of food waste
Zhang WQ, Lang QQ, Fang M, Li X, Bah H, Dong HM, Dong RJ
Bioresource Technology, 232, 304, 2017 |
| 4 |
Assessment of intramuscular fat content of pork using NIR hyperspectral images of rib end
Huang H, Liu L, Ngadi MO
Journal of Food Engineering, 193, 29, 2017 |
| 5 |
Solid Fat Content of vegetable oils and simulation of interesterification reaction: Predictions from thermodynamic approach
dos Santos MT, Gerbaud V, Le Roux GAC
Journal of Food Engineering, 126, 198, 2014 |
| 6 |
Modeling and simulation of melting curves and chemical interesterification of binary blends of vegetable oils
dos Santos MT, Gerbaud V, Le Roux GAC
Chemical Engineering Science, 87, 14, 2013 |
| 7 |
Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts
Melito HS, Farkas BE
Journal of Food Engineering, 117(3), 399, 2013 |
| 8 |
An attempt of applying the electrical properties for the evaluation of milk fat content of raw milk
Zywica R, Banach JK, Kielczewska K
Journal of Food Engineering, 111(2), 420, 2012 |
| 9 |
Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems
Motwani T, Hanselmann W, Anantheswaran RC
Journal of Food Engineering, 104(2), 186, 2011 |
| 10 |
Admittance measurements to assess the total solids and fat contents in liquid whole egg products
Ragni L, Berardinelli A, Cevoli C, Sirri F
Journal of Food Engineering, 107(2), 179, 2011 |
