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Journal of Agricultural and Food Chemistry|February 20, 2014
Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oilJessica Mayumi Maruyama, Fabiana Andreia Schafer De Martini Soares, Natalia Roque D'Agostinho, et al.Journal of Agricultural and Food Chemistry|January 11, 2012
Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical propertiesFabiana Andreia Schäfer De Martini Soares, Roberta Claro da Silva, Márcia Hazzan, et al.Chemistry and Physics of Lipids|April 19, 2016
Microscopic approach of the crystallization of tripalmitin and tristearin by microscopyRoberta Claro da Silva, Fabiana Andrea Schafer De Martini Soares, Jéssica Mayumi Maruyama, et al.Food Technology and Biotechnology|January 28, 2021
Incorporation of Caprylic Acid into a Single Cell Oil Rich in Docosahexaenoic Acid for the Production of Specialty LipidsDaniela Kanno Mathias, Jacqueline Piazentin Costa, Carolina Rodrigues Calvo, et al.Pageof 2