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Food Research International (Ottawa, Ont.)|May 22, 2019
Interactions between candelilla wax and saturated triacylglycerols in oleogelsThais Lomonaco Teodoro da Silva, Daniel Barrera Arellano, Silvana MartiniJournal of Agricultural and Food Chemistry|October 16, 2003
Effect of sucrose ester addition on nucleation and growth behavior of milk fat-sunflower oil blendsMarina Cerdeira, Silvana Martini, Richard W Hartel, et al.Journal of Food Science|February 25, 2018
Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and SupercoolingJuhee Lee, Roberta Claro da Silva, Veronique Gibon, et al.Meat Science|June 28, 2011
Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattleCurtis Maughan, Rossarin Tansawat, Daren Cornforth, et al.Foods (Basel, Switzerland)|November 27, 2021
Crystallization Behavior and Quality of Frozen MeatDavid S Dang, Luis J Bastarrachea, Silvana Martini, et al.Physical Chemistry Chemical Physics : PCCP|May 4, 2022
Probing the mechanisms of enhanced crystallisation of APS in the presence of ultrasoundPeter R Birkin, Jack J Youngs, Tadd T Truscott, et al.Physical Chemistry Chemical Physics : PCCP|December 23, 2021
Development of an optical flow through detector for bubbles, crystals and particles in oilsPeter R Birkin, Jack J Youngs, Tadd T Truscott, et al.Journal of Food Science|August 22, 2019
Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity UltrasoundAnabella S Giacomozzi, Camila A Palla, María E Carrín, et al.Journal of Food Science|March 30, 2020
Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fatThais Lomonaco Teodoro da Silva, Melissa Marsh, Veronique Gibon, et al.Food Chemistry|July 26, 2020
Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analogSiyu Zhang, Sarah A Willett, Joseph R Hyatt, et al.Pageof 4