| 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 |
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 |
| 3 |
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 |
| 4 |
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 |
| 5 |
Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals
Reshma MV, Saritha SS, Balachandran C, Arumughan C
Bioresource Technology, 99(11), 5011, 2008 |
| 6 |
Vegetable fat hydrogenation in supercritical-fluid solvents: Melting behavior analysis by DSC and NMR
Santana A, Fernandez X, Larrayoz MA, Recasens F
Journal of Supercritical Fluids, 46(3), 322, 2008 |
| 7 |
Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats
Gioielli LA, Simoes IS, Rodrigues JN
Journal of Food Engineering, 57(4), 347, 2003 |
| 8 |
Modelling the butterfat crystallisation process
Heyen G, Alleman X, Kalitventzeff B, Dalemans D
Computers & Chemical Engineering, 23(S), S819, 1999 |
