The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism

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Journal of the American Oil Chemists' Society, Vol. 75, Iss. 12, 1998-12 ,pp. : 1833-1839

Springer Publishing Company

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The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network

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Journal of the American Oil Chemists' Society, Vol. 75, Iss. 11, 1998-11 ,pp. : 1633-1636

Springer Publishing Company

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Monitoring chemical interesterification

By Liu Linsen   Lampert Dan  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 7, 1999-07 ,pp. : 783-787

Springer Publishing Company

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Influence of the growth medium, suspending liquid and measurement temperature on the physico-chemical surface properties of two enterococci strains

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Physical and chemical properties of trans -free fats produced by chemical interesterification of vegetable oil blends

By Petrauskaite V.   Greyt W.   Kellens M.   Huyghebaert A.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 4, 1998-04 ,pp. : 489-493

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