| 1 | The solid state and nanostructure of starch: Effects on starch functionality | 10.7 | 7 | Citations (PDF) |
| 2 | A zwitterionic surfactant concentrates sulfolane in floating foams, to purify water | 1.5 | 1 | Citations (PDF) |
| 3 | Ferroelectric soft materials formed with alkanolamines and unsaturated fatty acids | 5.0 | 2 | Citations (PDF) |
| 4 | Perspective: Margarine as an emulsion-filled colloidal oleogel | 3.7 | 1 | Citations (PDF) |
| 5 | Impact of protein sources on the functionality of plant-based cheeses formulated with saturated and unsaturated fat | 3.7 | 1 | Citations (PDF) |
| 6 | Sulfolane facilitates diisopropylamine dissolution in water, potentially enhancing pollutant transport | 5.0 | 3 | Citations (PDF) |
| 7 | Effect of alkyl chain length on the clustering of molten triacylglycerols | 5.0 | 2 | Citations (PDF) |
| 8 | Safety of edible coatings on fruits and vegetables | 12.9 | 8 | Citations (PDF) |
| 9 | Sulfolane reduction by arginine and ferrous iron ions | 1.5 | 0 | Citations (PDF) |
| 10 | Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics | 6.4 | 3 | Citations (PDF) |
| 11 | Physicochemical and functional characterization of plant protein isolates and their influence on plant-based mozzarella cheese performance | 12.4 | 9 | Citations (PDF) |
| 12 | Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products | 6.5 | 3 | Citations (PDF) |
| 13 | Practical analysis of diffuse scattering patterns of inhomogeneous liquids | 3.7 | 4 | Citations (PDF) |
| 14 | Exploration of structural differences between dairy and plant-based cheese | 4.9 | 2 | Citations (PDF) |
| 15 | Lipid complexation improves the mechanical properties and functionality of legume starch gels | 12.4 | 2 | Citations (PDF) |
| 16 | Biosurfactant-producing bacteria counteract hydrocarbon-driven delay of sulfolane migration in groundwater | 2.0 | 0 | Citations (PDF) |
| 17 | Clustering and Sorption of Sulfolane and Pyridine onto Silicates | 2.7 | 1 | Citations (PDF) |
| 18 | Dimyristoylphosphoethanolamine Addition During Chocolate Manufacture Promotes Proper Tempering under Simple Cooling Conditions without Shear | 3.4 | 1 | Citations (PDF) |
| 19 | Piezoelectric crystalline hydrogels of two surfactants with different polarity and long-chain alcohols | 5.0 | 0 | Citations (PDF) |
| 20 | Evaluating the effect of plant protein functionalities on the performance of high-protein plant-based cheese | 9.6 | 4 | Citations (PDF) |
| 21 | Giant multilamellar and large unilamellar lecithin vesicles for the encapsulation and oral delivery of cannabinoids | 9.6 | 9 | Citations (PDF) |
| 22 | Oleosome interfacial engineering to enhance their functionality in foods | 6.4 | 5 | Citations (PDF) |
| 23 | Effect of Sulfolane Demixing and Sorption on its Migration Through Model Fractured and Porous Media | 2.8 | 10 | Citations (PDF) |
| 24 | Ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics | 12.4 | 6 | Citations (PDF) |
| 25 | Ethanolamine piezoelectric hydrogels structured by oleic acid lamellae | 5.0 | 1 | Citations (PDF) |
| 26 | Mixing behavior and electrical conductivity of diisopropyl amine-water surfactantless emulsions: Implications for the electrokinetic purification of water | 1.5 | 0 | Citations (PDF) |
| 27 | Ethanolamine piezoelectric hydrogels structured by oleic acid lamellae | 5.0 | 5 | Citations (PDF) |
| 28 | Rheological properties of ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics | 12.4 | 5 | Citations (PDF) |
| 29 | On the clustering of triacylglycerols in the molten state | 3.7 | 9 | Citations (PDF) |
| 30 | Sulfolane clustering in aqueous saline solutions | 3.7 | 16 | Citations (PDF) |
| 31 | Phospholipid Self-Assembly in Cocoa Butter Provides a Crystallizing Surface for Seeding the Form V Polymorph in Chocolate | 3.4 | 14 | Citations (PDF) |
| 32 | Legume milk-based yogurt mimetics structured using glucono-δ-lactone | 7.3 | 12 | Citations (PDF) |
| 33 | Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations | 7.3 | 14 | Citations (PDF) |
| 34 | Solvent separation by amphiphiles: Heads and tails synergies | 5.0 | 3 | Citations (PDF) |
| 35 | Fat stabilization techniques for the reduction of oil loss in high protein plant-based cheese | 12.4 | 11 | Citations (PDF) |
| 36 | Role of heads and tails on tetrahydrofuran- and dimethyl sulfoxide-water separation by glycerol and sucrose esters | 3.7 | 3 | Citations (PDF) |
| 37 | Comparison between acetonitrile-water separation by betaine and betaine hydrochloride | 5.2 | 7 | Citations (PDF) |
| 38 | Influence of protein addition in plant-based cheese | 4.1 | 2 | Citations (PDF) |
| 39 | Effect of saturated and unsaturated fat on the physical properties of plant-based cheese | 6.4 | 13 | Citations (PDF) |
| 40 | Functional properties of oleogels and emulsion gels as adipose tissue mimetics | 15.1 | 23 | Citations (PDF) |
| 41 | Spontaneous nanosized liposome formation from crude dried lecithin upon addition of glycerol | 3.4 | 4 | Citations (PDF) |
| 42 | Model of inhibited surface adsorption: Application to foam stabilization and destabilization | 3.7 | 0 | Citations (PDF) |
| 43 | An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures | 2.4 | 5 | Citations (PDF) |
| 44 | New Triclinic Polymorph of Tristearin | 3.4 | 14 | Citations (PDF) |
| 45 | Role of hydrogen bonding on solvent separation using amphiphilic sorbitan ester | 1.5 | 4 | Citations (PDF) |
| 46 | Removal notice to “Oleosome interfacial engineering to enhance their functionality in foods” [Curr. Res. Food Sci. 6 (2023) 100465] | 6.4 | 0 | Citations (PDF) |
| 47 | Synergistic interactions between pea protein isolate and rapid-swelling starch | 12.4 | 22 | Citations (PDF) |
| 48 | Effect of hydrogen bonding on the mixing behaviour of ternary aqueous mixtures | 5.0 | 6 | Citations (PDF) |
| 49 | A facile strategy for plant protein fiber formation without extrusion or shear processing | 6.7 | 16 | Citations (PDF) |
| 50 | Effect of bacterial surfactants on the phase behavior of miscible pollutants in water | 1.5 | 3 | Citations (PDF) |
| 51 | Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic | 2.6 | 1 | Citations (PDF) |
| 52 | Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks | 3.7 | 10 | Citations (PDF) |
| 53 | Phase behavior of sulfolane: Potential implications for transport in groundwater | 5.2 | 19 | Citations (PDF) |
| 54 | Mechanism of tetrahydrofuran separation from water by stearic acid | 5.0 | 18 | Citations (PDF) |
| 55 | Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics | 7.3 | 18 | Citations (PDF) |
| 56 | Methodology and development of a high-protein plant-based cheese alternative | 6.4 | 51 | Citations (PDF) |
| 57 | Glycerolysis structured oils as natural fat replacements | 6.4 | 16 | Citations (PDF) |
| 58 | Microbial lipids for foods | 15.1 | 79 | Citations (PDF) |
| 59 | Encapsulation of cycloastragenol in phospholipid vesicles enhances transport and delivery across the skin barrier | 9.9 | 24 | Citations (PDF) |
| 60 | Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter | 9.6 | 7 | Citations (PDF) |
| 61 | Data deficits and transparency: What led to Canada's ‘buttergate’ | 15.1 | 9 | Citations (PDF) |
| 62 | Lipid crystallinity of oil-in-water emulsions alters in vitro | 9.6 | 5 | Citations (PDF) |
| 63 | Separation of Cr(VI), acetonitrile, and tetrahydrofuran from water using reducing sugars and HCl | 2.8 | 5 | Citations (PDF) |
| 64 | Mechanisms of solvent separation using sugars and sugar alcohols | 5.2 | 18 | Citations (PDF) |
| 65 | Crystallization and Melting Behavior of Mixtures of Pure Monoacylglycerols and Diacylglycerols | 3.4 | 8 | Citations (PDF) |
| 66 | Effect of metal salts on high‐voltage atmospheric cold plasma‐induced polymerization of acrylamide | 2.7 | 2 | Citations (PDF) |
| 67 | Comparative study of corrosion inhibition by three anionic surfactants in an acidic environment | 1.7 | 8 | Citations (PDF) |
| 68 | Particle filled protein-starch composites as the basis for plant-based meat analogues | 6.4 | 30 | Citations (PDF) |
| 69 | Back to the future: Fatty acids, the green genie to design smart soft materials | 2.4 | 18 | Citations (PDF) |
| 70 | Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil | 6.4 | 45 | Citations (PDF) |
| 71 | Cubic mesophases of self-assembled amphiphiles separate miscible solvents | 5.2 | 17 | Citations (PDF) |
| 72 | Cocoa butter equivalent from Kpangnan butter and Pequi oil | 2.4 | 4 | Citations (PDF) |
| 73 | Flexible polymeric biomaterials from epoxidized soybean oil, epoxidized oleic acid, and citric acid as both a hardener and acid catalyst | 2.7 | 15 | Citations (PDF) |
| 74 | Decontamination of water co-polluted by copper, toluene and tetrahydrofuran using lauric acid | 3.4 | 17 | Citations (PDF) |
| 75 | Mechanisms of separation between tetrahydrofuran and water using hydroxystearic acid | 3.7 | 18 | Citations (PDF) |
| 76 | Self-Assembled glycerol monooleate demixes miscible liquids through selective hydrogen bonding to water | 5.0 | 15 | Citations (PDF) |
| 77 | Bigels and multi-component organogels: An overview from rheological perspective | 12.4 | 150 | Citations (PDF) |
| 78 | Path-dependent rheology of carbon particle-hydroxyethylcellulose fluids | 5.2 | 5 | Citations (PDF) |
| 79 | Physical properties of zein networks treated with microbial transglutaminase | 9.6 | 62 | Citations (PDF) |
| 80 | Partial fat replacement in liver pâté using canola oil organogel | 6.3 | 37 | Citations (PDF) |
| 81 | The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels | 12.4 | 8 | Citations (PDF) |
| 82 | Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil‐Based Model Fat Blend and its Corresponding Fat‐Reduced Water‐in‐Oil Emulsion | 2.4 | 5 | Citations (PDF) |
| 83 | Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats | 6.4 | 32 | Citations (PDF) |
| 84 | Trypan blue removal from water with zein sorbents and laccase | 2.1 | 7 | Citations (PDF) |
| 85 | Oxidizing emulsifiers: Gelators for water in hydrocarbon reactive emulsions | 6.1 | 7 | Citations (PDF) |
| 86 | Injectable cationic traps and sticky bacterial emulsifiers: A safe alliance during diesel bioremediation | 5.2 | 7 | Citations (PDF) |
| 87 | Molecular Origins of Polymorphism in Cocoa Butter | 10.5 | 44 | Citations (PDF) |
| 88 | Water‐repellent films from corn protein and tomato cutin | 2.7 | 18 | Citations (PDF) |
| 89 | The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels | 4.9 | 12 | Citations (PDF) |
| 90 | USANS and SANS investigations on the coagulation of commercial bovine milk: Microstructures induced by calf and fungal rennet | 12.4 | 13 | Citations (PDF) |
| 91 | Graphene-Alginate Fluids as Unconventional Electrodes for the Electrokinetic Remediation of Cr(VI) | 2.8 | 12 | Citations (PDF) |
| 92 | Tempering of cocoa butter and chocolate using minor lipidic components | 13.7 | 69 | Citations (PDF) |
| 93 | A new fractal structural-mechanical theory of particle-filled colloidal networks with heterogeneous stress translation | 9.9 | 18 | Citations (PDF) |
| 94 | Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami | 7.3 | 31 | Citations (PDF) |
| 95 | Zein-Bonded Graphene and Biosurfactants Enable the Electrokinetic Clean-Up of Hydrocarbons | 3.6 | 11 | Citations (PDF) |
| 96 | Perspective: A commentary on elevated palmitic acid levels in Canadian butter and their relationship to butter hardness | 3.9 | 8 | Citations (PDF) |
| 97 | A ‘three in one’ complexing agent enables copper desorption from polluted soil, its removal from groundwater and its detection | 5.2 | 12 | Citations (PDF) |
| 98 | Modulation of the Viscosity of Guar-Based Fracking Fluids Using Salts | 5.2 | 18 | Citations (PDF) |
| 99 | Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel | 12.4 | 32 | Citations (PDF) |
| 100 | Fenton’s degradation of toluene using chelating and emulsifying surfactants | 3.0 | 1 | Citations (PDF) |
| 101 | Effect of rheology and humic acids on the transport of environmental fluids: Potential implications for soil remediation revealed through microfluidics | 2.7 | 5 | Citations (PDF) |
| 102 | Functionalizing zein through antisolvent precipitation from ethanol or aetic acid | 9.6 | 47 | Citations (PDF) |
| 103 | ‘Emulsion locks’ for the containment of hydrocarbons during surfactant flushing | 6.9 | 23 | Citations (PDF) |
| 104 | Advances in our understanding of the structure and functionality of edible fats and fat mimetics | 2.6 | 129 | Citations (PDF) |
| 105 | Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products | 6.4 | 186 | Citations (PDF) |
| 106 | Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products | 7.3 | 15 | Citations (PDF) |
| 107 | Comparing methods to produce fibrous material from zein | 7.3 | 127 | Citations (PDF) |
| 108 | Gelation on demand using switchable double emulsions: A potential strategy for the in situ immobilization of organic contaminants | 9.9 | 19 | Citations (PDF) |
| 109 | Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products | 14.6 | 48 | Citations (PDF) |
| 110 | Crystal Memory near Discontinuous Triacylglycerol Phase Transitions: Models, Metastable Regimes, and Critical Points | 4.2 | 1 | Citations (PDF) |
| 111 | Chitosan-Based biogels: A potential approach to trap and bioremediate naphthalene | 5.2 | 14 | Citations (PDF) |
| 112 | Selective solvent filters for non-aqueous phase liquid separation from water | 3.4 | 17 | Citations (PDF) |
| 113 | Novel Cocoa Butter Equivalent from Microalgal Butters | 2.4 | 7 | Citations (PDF) |
| 114 | Laccase-zein interactions at the air-water interface: Reactors on an air bubble and naphthalene removal from water | 5.2 | 9 | Citations (PDF) |
| 115 | Wax‐based delivery systems: Preparation, characterization, and food applications | 12.9 | 65 | Citations (PDF) |
| 116 | Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms | 6.4 | 167 | Citations (PDF) |
| 117 | Phosphate removal from water using alginate/carboxymethylcellulose/aluminum beads and plaster of paris | 2.0 | 17 | Citations (PDF) |
| 118 | Evaluating the use of zein in structuring plant-based products | 6.4 | 104 | Citations (PDF) |
| 119 | Modulating water mobility in comminuted meat protein gels using model hydrophilic filler particles | 6.3 | 14 | Citations (PDF) |
| 120 | Physical properties of plant-based cheese products produced with zein | 12.4 | 104 | Citations (PDF) |
| 121 | Zein for hydrocarbon remediation: Emulsifier, trapping agent, or both? | 5.2 | 28 | Citations (PDF) |
| 122 | Effect of Toluene and Hexane Sorption on the Rheology and Interfacial Properties of Lecithin-Based Emulsion Gels | 3.6 | 13 | Citations (PDF) |
| 123 | The Phase Space of Crystallization: Modeling Fat Crystallization Using Thermodynamic and Mass-Transfer Variables | 3.4 | 7 | Citations (PDF) |
| 124 | Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsions | 3.4 | 23 | Citations (PDF) |
| 125 | Zein-Based Materials: Effect of Nanocarbon Inclusion and Potential Applications | 4.3 | 7 | Citations (PDF) |
| 126 | Small and ultra-small angle neutron scattering studies of commercial milk | 4.9 | 15 | Citations (PDF) |
| 127 | Spontaneous aggregation of bovine milk casein micelles: Ultra-small angle x-ray scattering and mathematical modeling | 3.7 | 13 | Citations (PDF) |
| 128 | Colloidal networks of fat crystals | 17.5 | 12 | Citations (PDF) |
| 129 | Using Canola Oil Organogels as Fat Replacement in Liver Pâté | 3.0 | 50 | Citations (PDF) |
| 130 | The Stability and Nature of the Form IV Polymorph of Cocoa Butter Is Dictated by 1-Palmitoyl-2-Oleoyl-3-Stearoyl-Glycerol | 3.4 | 13 | Citations (PDF) |
| 131 | Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers | 7.3 | 36 | Citations (PDF) |
| 132 | Natural emulsion gels and lecithin-based sorbents: A potential treatment method for organic spills on surface waters | 5.2 | 13 | Citations (PDF) |
| 133 | Shear rheological properties of composite fluids and stability of particle suspensions: Potential implications for fracturing and environmental fluids | 1.8 | 7 | Citations (PDF) |
| 134 | Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels | 7.3 | 38 | Citations (PDF) |
| 135 | Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin Surfaces | 4.3 | 19 | Citations (PDF) |
| 136 | Cannabis edibles: dosing, encapsulation, and stability considerations | 6.4 | 17 | Citations (PDF) |
| 137 | Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants | 5.3 | 23 | Citations (PDF) |
| 138 | Molecular motifs encoding self-assembly of peptide fibers into molecular gels | 2.6 | 15 | Citations (PDF) |
| 139 | Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications | 7.3 | 106 | Citations (PDF) |
| 140 | Portulaca oleracea seeds as a novel source of alkylresorcinols and its phenolic profiles during germination | 6.3 | 15 | Citations (PDF) |
| 141 | Engineering rheological properties of edible oleogels with ethylcellulose and lecithin | 12.2 | 129 | Citations (PDF) |
| 142 | The Ternary Solid State Phase Behavior of Triclinic POP, POS, and SOS and Its Relationship to CB and CBE Properties | 3.4 | 34 | Citations (PDF) |
| 143 | Natural guar, xanthan and carboxymethyl-cellulose-based fluids: Potential use to trap and treat hexavalent chromium in the subsurface | 6.1 | 13 | Citations (PDF) |
| 144 | The Triclinic Polymorphism of Cocoa Butter Is Dictated by Its Major Molecular Species, 1-Palmitoyl, 2-Oleoyl, 3-Stearoyl Glycerol (POS) | 3.4 | 25 | Citations (PDF) |
| 145 | Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks | 4.9 | 43 | Citations (PDF) |
| 146 | Prediction of Triacylglycerol Composition From Fatty Acid Composition Data | 2.4 | 2 | Citations (PDF) |
| 147 | Engineering the rheological and thermomechanical properties of model imitation cheese using particle fillers | 6.0 | 11 | Citations (PDF) |
| 148 | Nonlinear viscoelasticity of fat crystal networks | 2.5 | 42 | Citations (PDF) |
| 149 | Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound | 4.8 | 4 | Citations (PDF) |
| 150 | Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese | 7.3 | 40 | Citations (PDF) |
| 151 | The fat in a perfect croissant | 0.3 | 6 | Citations (PDF) |
| 152 | Nanostructured Oil in Cosmetic Paraffin Waxes | 3.4 | 18 | Citations (PDF) |
| 153 | Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery products | 9.6 | 10 | Citations (PDF) |
| 154 | Effects of Shear and Cooling Rate on the Crystallization Behavior and Structure of Cocoa Butter: Shear Applied During the Early Stages of Nucleation | 3.4 | 27 | Citations (PDF) |
| 155 | In situ trapping and treating of hexavalent chromium using scleroglucan-based fluids: A proof of concept | 5.2 | 19 | Citations (PDF) |
| 156 | Facile lipase-catalyzed synthesis of a chocolate fat mimetic | 3.4 | 22 | Citations (PDF) |
| 157 | Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate | 2.4 | 19 | Citations (PDF) |
| 158 | Molecular Insights into the Eutectic Tripalmitin/Tristearin Binary System | 15.0 | 29 | Citations (PDF) |
| 159 | Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC | 1.7 | 18 | Citations (PDF) |
| 160 | Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength | 12.4 | 75 | Citations (PDF) |
| 161 | New Insights into the β Polymorphism of 1,3-Palmitoyl-stearoyl-2-oleoyl Glycerol | 3.4 | 22 | Citations (PDF) |
| 162 | Influence of thermal processing on the phase behavior of a novel acylglyceride-alkylglyceride lipid-based delivery system | 5.3 | 0 | Citations (PDF) |
| 163 | Water immobilization by glass microspheres affects biological activity | 3.4 | 10 | Citations (PDF) |
| 164 | Shear effects on the diffusive movement of oil in triacylglycerol networks | 4.4 | 10 | Citations (PDF) |
| 165 | Physical Form of Dietary Fat Alters Postprandial Substrate Utilization and Glycemic Response in Healthy Chinese Men | 2.9 | 26 | Citations (PDF) |
| 166 | Engineering the nucleation of edible fats using a high behenic acid stabilizer | 1.8 | 9 | Citations (PDF) |
| 167 | Effect of oil viscosity on oil migration in a two-phase model system (cream-filled chocolate) | 6.3 | 4 | Citations (PDF) |
| 168 | Characterization of the polymorphism of milk fat within processed cheese products | 4.9 | 40 | Citations (PDF) |
| 169 | Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene | 5.3 | 172 | Citations (PDF) |
| 170 | Mechanical Response of Single Triacylglycerol Spherulites by Using Microcolloidal Probes | 1.1 | 5 | Citations (PDF) |
| 171 | Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products | 7.3 | 20 | Citations (PDF) |
| 172 | Estimating Thermodynamic Properties of Pure Triglyceride Systems Using the Triglyceride Property Calculator | 2.4 | 30 | Citations (PDF) |
| 173 | Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles | 4.9 | 24 | Citations (PDF) |
| 174 | Effects of liquid oil vs. oleogel co-ingested with a carbohydrate-rich meal on human blood triglycerides, glucose, insulin and appetite | 5.3 | 68 | Citations (PDF) |
| 175 | Effects of the physical-form and the degree-of-saturation of oil on postprandial plasma triglycerides, glycemia and appetite of healthy Chinese adults | 5.3 | 20 | Citations (PDF) |
| 176 | Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels | 3.4 | 46 | Citations (PDF) |
| 177 | Encapsulation of phytosterols and phytosterol esters in liposomes made with soy phospholipids by high pressure homogenization | 5.3 | 41 | Citations (PDF) |
| 178 | Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota) | 2.4 | 4 | Citations (PDF) |
| 179 | Sheared edible oils studied using dissipative particle dynamics and ultra small angle X-ray scattering: TAGwood orientation aggregation and disaggregation | 5.3 | 6 | Citations (PDF) |
| 180 | Crystallization Behavior of High Behenic Acid Stabilizers in Liquid Oil | 2.4 | 10 | Citations (PDF) |
| 181 | The role of nonlinear viscoelasticity on the functionality of laminating shortenings | 6.0 | 25 | Citations (PDF) |
| 182 | Influence of fat structure on the mechanical properties of commercial pate products | 7.3 | 22 | Citations (PDF) |
| 183 | Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system | 1.8 | 54 | Citations (PDF) |
| 184 | Using Mettler Dropping Point Data from Dilute Soybean Oil‐Triglyceride Mixtures to Estimate Thermodynamic Properties for Corresponding Pure Triglyceride | 2.4 | 4 | Citations (PDF) |
| 185 | Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices | 3.9 | 13 | Citations (PDF) |
| 186 | Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols | 1.8 | 47 | Citations (PDF) |
| 187 | Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose | 7.3 | 76 | Citations (PDF) |
| 188 | Shear-induced aggregation or disaggregation in edible oils: Models, computer simulation, and USAXS measurements | 2.0 | 5 | Citations (PDF) |
| 189 | The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels | 2.4 | 16 | Citations (PDF) |
| 190 | Rheological characterization of triglyceride shortenings | 2.5 | 42 | Citations (PDF) |
| 191 | Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends | 5.3 | 16 | Citations (PDF) |
| 192 | Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams | 12.4 | 102 | Citations (PDF) |
| 193 | Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions | 4.4 | 19 | Citations (PDF) |
| 194 | Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil | 4.4 | 91 | Citations (PDF) |
| 195 | Structure and functionality of nanostructured triacylglycerol crystal networks | 14.4 | 67 | Citations (PDF) |
| 196 | Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations | 15.1 | 185 | Citations (PDF) |
| 197 | Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives | 9.9 | 85 | Citations (PDF) |
| 198 | Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters | 3.0 | 61 | Citations (PDF) |
| 199 | Kinetics of 12-Hydroxyoctadecanoic Acid SAFiN Crystallization Rationalized Using Hansen Solubility Parameters | 3.6 | 17 | Citations (PDF) |
| 200 | Phase Transition and Polymorphic Behavior of Binary Systems Containing Fatty Alcohols and Peanut Oil | 3.4 | 24 | Citations (PDF) |
| 201 | Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acid | 7.3 | 15 | Citations (PDF) |
| 202 | Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler | 12.4 | 114 | Citations (PDF) |
| 203 | Oil stabilization of natural peanut butter using food grade polymers | 12.4 | 81 | Citations (PDF) |
| 204 | Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry | 4.8 | 17 | Citations (PDF) |
| 205 | Effect of the addition of palm stearin and storage temperatures on the thermal properties of glycerol monostearate-structured emulsions | 7.3 | 4 | Citations (PDF) |
| 206 | Physicochemical and Rheological Characterization of Roll‐in Shortenings | 2.4 | 29 | Citations (PDF) |
| 207 | Phase Diagram of Glycerol Monostearate and Sodium Stearoyl Lactylate | 3.4 | 16 | Citations (PDF) |
| 208 | Characterization of the nanoscale structure of milk fat | 9.6 | 46 | Citations (PDF) |
| 209 | Development, Characterization, and Utilization of Food-Grade Polymer Oleogels | 10.5 | 148 | Citations (PDF) |
| 210 | Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase | 4.9 | 10 | Citations (PDF) |
| 211 | Enhanced Structuring of Fat with Reduced Saturates Using Mixed Molecular Compounds | 2.4 | 16 | Citations (PDF) |
| 212 | Influence of solvent quality on the mechanical strength of ethylcellulose oleogels | 12.2 | 163 | Citations (PDF) |
| 213 | Novel trans fat replacement strategies | 6.4 | 154 | Citations (PDF) |
| 214 | Coarse-grained modelling of triglyceride crystallisation: a molecular insight into tripalmitin tristearin binary mixtures by molecular dynamics simulations | 2.9 | 29 | Citations (PDF) |
| 215 | pH and stability of the α-gel phase in glycerol monostearate–water systems using sodium stearoyl lactylate and sodium stearate as the co-emulsifier | 4.4 | 6 | Citations (PDF) |
| 216 | Internal and external factors affecting the stability of glycerol monostearate structured emulsions | 4.4 | 29 | Citations (PDF) |
| 217 | The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks | 2.7 | 98 | Citations (PDF) |
| 218 | Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic | 7.3 | 64 | Citations (PDF) |
| 219 | Fractal dimension in palm oil crystal networks during storage by image analysis and rheological measurements | 6.3 | 39 | Citations (PDF) |
| 220 | Temperature effects on the gelation of ethylcellulose oleogels | 12.4 | 109 | Citations (PDF) |
| 221 | Plant wax crystals display platelet-like morphology | 4.9 | 101 | Citations (PDF) |
| 222 | Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels | 4.4 | 52 | Citations (PDF) |
| 223 | The role of surfactants on ethylcellulose oleogel structure and mechanical properties | 12.2 | 109 | Citations (PDF) |
| 224 | Effect of intrinsic and extrinsic factors on the stability of the α-gel phase of a glyceryl monostearate–water system | 4.4 | 23 | Citations (PDF) |
| 225 | Monoglyceride organogels developed in vegetable oil with and without ethylcellulose | 7.3 | 121 | Citations (PDF) |
| 226 | Edible fat structures at high solid fat concentrations: Evidence for the existence of oil-filled nanospaces | 3.0 | 10 | Citations (PDF) |
| 227 | Engineering the viscosity and melting behaviour of triacylglycerol biolubricants via interesterification | 4.4 | 13 | Citations (PDF) |
| 228 | Condensation versus diffusion. A spatial-scale-independent theory of aggregate structures in edible oils: applications to model systems and commercial shortenings studied via rheology and USAXS | 2.9 | 19 | Citations (PDF) |
| 229 | The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks | 2.7 | 104 | Citations (PDF) |
| 230 | Nanostructured Fat Crystal Systems | 10.5 | 79 | Citations (PDF) |
| 231 | The gelation of oil using ethyl cellulose | 12.2 | 191 | Citations (PDF) |
| 232 | Structural-mechanical model of wax crystal networks—a mesoscale cellular solid approach | 2.0 | 31 | Citations (PDF) |
| 233 | Ultra small angle x-ray scattering in complex mixtures of triacylglycerols | 2.3 | 30 | Citations (PDF) |
| 234 | Aggregation in complex triacylglycerol oils: coarse-grained models, nanophase separation, and predicted x-ray intensities | 2.3 | 18 | Citations (PDF) |
| 235 | Triglyceride nanocrystal aggregation into polycrystalline colloidal networks: Ultra-small angle X-ray scattering, models and computer simulation | 6.5 | 50 | Citations (PDF) |
| 236 | Matching the Functionality of Single‐Cell Algal Oils with Different Molecular Compositions | 2.4 | 2 | Citations (PDF) |
| 237 | Micronutrient content of cold‐pressed, hot‐pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality | 1.8 | 93 | Citations (PDF) |
| 238 | Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | 2.4 | 358 | Citations (PDF) |
| 239 | In Situ Ultrasonic Characterization of Cocoa Butter Using a Chirp | 4.8 | 17 | Citations (PDF) |
| 240 | In search of confectionary fat blends stable to heat: Hydrogenated palm kernel oil stearin with sorbitan monostearate | 7.3 | 33 | Citations (PDF) |
| 241 | Microstructure of ethylcellulose oleogels and its relationship to mechanical properties | 4.9 | 146 | Citations (PDF) |
| 242 | Molecular interactions of ethylcellulose with sucrose particles | 4.4 | 40 | Citations (PDF) |
| 243 | Monoacylglycerol gel offers improved lipid profiles in high and low moisture baked products but does not influence postprandial lipid and glucose responses | 5.3 | 6 | Citations (PDF) |
| 244 | Ultra Small Angle X-Ray Scattering for Pure Tristearin and Tripalmitin: Model Predictions and Experimental Results | 2.7 | 25 | Citations (PDF) |
| 245 | Nature and dynamics of monostearin phase transitions in water: stability and the sub-α-gel phase | 4.4 | 19 | Citations (PDF) |
| 246 | Oil binding capacities of triacylglycerol crystalline nanoplatelets: nanoscale models of tristearin solids in liquid triolein | 5.3 | 20 | Citations (PDF) |
| 247 | The replacement for petrolatum: thixotropic ethylcellulose oleogels in triglyceride oils | 9.1 | 65 | Citations (PDF) |
| 248 | Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil | 7.3 | 113 | Citations (PDF) |
| 249 | Crystallization Dynamics of Shear Worked Cocoa Butter | 3.4 | 45 | Citations (PDF) |
| 250 | Quality and safety of frying oils used in restaurants | 7.3 | 118 | Citations (PDF) |
| 251 | Physical structure and thermal behavior of ethylcellulose | 4.4 | 135 | Citations (PDF) |
| 252 | Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels | 6.0 | 100 | Citations (PDF) |
| 253 | Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers | 2.7 | 30 | Citations (PDF) |
| 254 | Edible oleogels in molecular gastronomy | 3.0 | 98 | Citations (PDF) |
| 255 | The Role of Lecithin and Solvent Addition in Ethylcellulose-Stabilized Heat Resistant Chocolate | 2.7 | 27 | Citations (PDF) |
| 256 | Minor Constituents in Canola Oil Processed by Traditional and Minimal Refining Methods | 2.4 | 58 | Citations (PDF) |
| 257 | The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream | 3.0 | 151 | Citations (PDF) |
| 258 | Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream | 3.0 | 76 | Citations (PDF) |
| 259 | Ethylcellulose solvent substitution method of preparing heat resistant chocolate | 7.3 | 84 | Citations (PDF) |
| 260 | Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil | 7.3 | 54 | Citations (PDF) |
| 261 | The Formation of a 12‐Hydroxystearic Acid/Vegetable Oil Organogel Under Shear and Thermal Fields | 2.4 | 40 | Citations (PDF) |
| 262 | Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review | 2.4 | 142 | Citations (PDF) |
| 263 | Fractionation of ethylcellulose oleogels during setting | 5.3 | 52 | Citations (PDF) |
| 264 | Edible oil structures at low and intermediate concentrations. I. Modeling, computer simulation, and predictions for X ray scattering | 2.0 | 57 | Citations (PDF) |
| 265 | Edible oil structures at low and intermediate concentrations. II. Ultra-small angle X-ray scattering of in situ tristearin solids in triolein | 2.0 | 66 | Citations (PDF) |
| 266 | Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing | 4.8 | 48 | Citations (PDF) |
| 267 | Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation | 7.3 | 143 | Citations (PDF) |
| 268 | Effect of genetic modification and storage on the physico-chemical properties of potato dry matter and acrylamide content of potato chips | 7.3 | 8 | Citations (PDF) |
| 269 | Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties | 3.0 | 71 | Citations (PDF) |
| 270 | Nanoscale characteristics of triacylglycerol oils: phase separation and binding energies of two-component oils to crystalline nanoplatelets | 3.0 | 25 | Citations (PDF) |
| 271 | Unsaturated Emulsifier-Mediated Modification of the Mechanical Strength and Oil Binding Capacity of a Model Edible Fat Crystallized under Shear | 3.6 | 45 | Citations (PDF) |
| 272 | Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters | 5.3 | 313 | Citations (PDF) |
| 273 | Structure and functionality of edible fats | 2.6 | 243 | Citations (PDF) |
| 274 | Monoglyceride Stabilized Oil in Water Emulsions: an Investigation of Structuring and Shear History on Phase Behaviour | 2.7 | 25 | Citations (PDF) |
| 275 | Cooling rate and dilution affect the nanostructure and microstructure differently in model fats | 1.8 | 59 | Citations (PDF) |
| 276 | Organogels: An Alternative Edible Oil‐Structuring Method | 2.4 | 581 | Citations (PDF) |
| 277 | Effect of Cocoa Butter Structure on Oil Migration | 3.0 | 40 | Citations (PDF) |
| 278 | Markers of Cardiovascular Risk and Metabolism Assessed on Multiple Baseline Occasions and in Response to a Single Fatty Meal in Healthy Young Adults | 1.2 | 2 | Citations (PDF) |
| 279 | Nanoscale effects on oil migration through triacylglycerol polycrystalline colloidal networks | 2.6 | 34 | Citations (PDF) |
| 280 | Molecular interactions of polymer oleogelation | 2.6 | 202 | Citations (PDF) |
| 281 | Ultrasonic Technique for Determination of the Shear Elastic Modulus of Polycrystalline Soft Materials | 3.4 | 11 | Citations (PDF) |
| 282 | Thermal and Mechanical Properties of Cocoa Butter Crystallized under an External Laminar Shear Field | 3.4 | 42 | Citations (PDF) |
| 283 | Effects of Shear Rate Variation on the Nanostructure of Crystallizing Triglycerides | 3.4 | 44 | Citations (PDF) |
| 284 | Laminar Shear Effects on Crystalline Alignments and Nanostructure of a Triacylglycerol Crystal Network | 3.4 | 75 | Citations (PDF) |
| 285 | Heat resistant chocolate | 15.1 | 91 | Citations (PDF) |
| 286 | Nanoscale structure intercrystalline interactions in fat crystal networks | 6.5 | 99 | Citations (PDF) |
| 287 | Alleviation of low temperature sweetening in potato by expressing Arabidopsis pyruvate decarboxylase gene and stress-inducible rd29A: A preliminary study | 3.0 | 20 | Citations (PDF) |
| 288 | Comparison of Oil, Shortening, and a Structured Shortening on Wheat Dough Rheology and Starch Pasting Properties | 2.8 | 29 | Citations (PDF) |
| 289 | Shear Nanostructuring of Monoglyceride Organogels | 2.7 | 205 | Citations (PDF) |
| 290 | Pre-nucleation Structuring of Triacylglycerols and Its Effect on the Activation Energy of Nucleation | 2.7 | 13 | Citations (PDF) |
| 291 | Pre‐Nucleation Structuring of TAG Melts Revealed by Fluorescence Polarization Spectroscopy and Molecular Mechanics Simulations | 2.4 | 18 | Citations (PDF) |
| 292 | Toward Nanoscale Engineering of Triacylglycerol Crystal Networks | 3.4 | 111 | Citations (PDF) |
| 293 | Characterization of the Nanoscale in Triacylglycerol Crystal Networks | 3.4 | 192 | Citations (PDF) |
| 294 | Molecular Composition Dynamics and Structure of Cocoa Butter | 3.4 | 63 | Citations (PDF) |
| 295 | Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels | 6.5 | 142 | Citations (PDF) |
| 296 | Thermo-mechanical method for the determination of the fractal dimension of fat crystal networks | 2.6 | 10 | Citations (PDF) |
| 297 | Influence of Interesterification of a Stearic Acid‐Rich Spreadable Fat on Acute Metabolic Risk Factors | 1.3 | 30 | Citations (PDF) |
| 298 | Structural and Mechanical Behavior of Tristearin/Triolein-rich Mixtures and the Modification Achieved by Interesterification | 2.7 | 32 | Citations (PDF) |
| 299 | Fasting triacylglycerol status, but not polyunsaturated/saturated fatty acid ratio, influences the postprandial response to a series of oral fat tolerance tests | 4.9 | 28 | Citations (PDF) |
| 300 | Functionality and physical properties of interesterified high oleic shortening structured with stearic acid | 9.6 | 41 | Citations (PDF) |
| 301 | Effects of Cocoa Butter Origin, Tempering Procedure, and Structure on Oil Migration Kinetics | 3.4 | 51 | Citations (PDF) |
| 302 | Solvent-Modulated Nucleation and Crystallization Kinetics of 12-Hydroxystearic Acid: A Nonisothermal Approach | 3.6 | 106 | Citations (PDF) |
| 303 | Small-Molecule Diffusion through Polycrystalline Triglyceride Networks Quantified Using Fluorescence Recovery after Photobleaching | 3.6 | 17 | Citations (PDF) |
| 304 | Optimization of a scanner imaging technique to accurately study oil migration kinetics | 7.3 | 23 | Citations (PDF) |
| 305 | Synchrotron study on crystallization kinetics of milk fat under shear flow | 7.3 | 53 | Citations (PDF) |
| 306 | Acute metabolic responses to butter, margarine, and a monoglyceride gel-structured spread | 7.3 | 19 | Citations (PDF) |
| 307 | Potential food applications of edible oil organogels | 15.1 | 260 | Citations (PDF) |
| 308 | Development of a High Methoxyl Pectin Edible Film for Retention of l-(+)-Ascorbic Acid | 5.9 | 56 | Citations (PDF) |
| 309 | A Coupled Differential Scanning Calorimetry and X-ray Study of the Mesomorphic Phases of Monostearin and Stearic Acid in Water | 3.4 | 23 | Citations (PDF) |
| 310 | Oil organogels: the fat of the future? | 2.6 | 148 | Citations (PDF) |
| 311 | Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans | 2.7 | 19 | Citations (PDF) |
| 312 | Fractal Dimensions of Simulated and Real Fat Crystal Networks in 3D Space | 2.4 | 24 | Citations (PDF) |
| 313 | Chemical and enzymatic interesterification of tristearin/ triolein‐rich blends: Chemical composition, solid fat content and thermal properties | 1.8 | 49 | Citations (PDF) |
| 314 | Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism | 1.8 | 26 | Citations (PDF) |
| 315 | Modified fractal model and rheological properties of colloidal networks | 9.9 | 36 | Citations (PDF) |
| 316 | Process development for continuous crystallization of fat under laminar shear | 6.0 | 42 | Citations (PDF) |
| 317 | Modeling of a two-regime crystallization in a multicomponent lipid system under shear flow | 1.8 | 22 | Citations (PDF) |
| 318 | Crystalline stability of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils | 7.3 | 63 | Citations (PDF) |
| 319 | Effect of food preparation on the structure and metabolic responses to a monostearin–oil–water gel-based spread | 7.3 | 30 | Citations (PDF) |
| 320 | Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils | 2.6 | 119 | Citations (PDF) |
| 321 | Non-Isothermal Nucleation and Crystallization of 12-Hydroxystearic Acid in Vegetable Oils | 3.4 | 104 | Citations (PDF) |
| 322 | Post-crystallization increases in the mechanical strength of self-assembled fibrillar networks is due to an increase in network supramolecular ordering | 2.9 | 24 | Citations (PDF) |
| 323 | New oral fat tolerance tests feature tailoring of the polyunsaturated/saturated fatty acid ratio to elicit a specific postprandial response | 2.0 | 9 | Citations (PDF) |
| 324 | Modeling the rheological properties and structure of colloidal fat crystal networks | 15.1 | 69 | Citations (PDF) |
| 325 | Effect of processing conditions on the structure of monostearin–oil–water gels | 7.3 | 69 | Citations (PDF) |
| 326 | A Conceptual Model for Shear-Induced Phase Behavior in Crystallizing Cocoa Butter | 3.4 | 35 | Citations (PDF) |
| 327 | Encapsulation-stucturing of edible oil attenuates acute elevation of blood lipids and insulin in humans | 2.6 | 111 | Citations (PDF) |
| 328 | Thermal and structural behaviour of crude palm oil: Crystallisation at very slow cooling rate | 1.8 | 46 | Citations (PDF) |
| 329 | Fractal character of triglyceride spherulites is a consequence of nucleation kinetics | 2.7 | 32 | Citations (PDF) |
| 330 | Roles of alcohol dehydrogenase, lactate dehydrogenase and pyruvate decarboxylase in low-temperature sweetening in tolerant and susceptible varieties of potato (Solanum tuberosum) | 3.6 | 18 | Citations (PDF) |
| 331 | Time, Temperature, and Concentration Dependence of Ricinelaidic Acid–Canola Oil Organogelation | 2.4 | 60 | Citations (PDF) |
| 332 | Structural and Mechanical Properties of Fats Quantified by Ultrasonics | 2.4 | 21 | Citations (PDF) |
| 333 | A Novel Cryo‐SEM Technique for Imaging Vegetable Oil Based Organogels | 2.4 | 53 | Citations (PDF) |
| 334 | Phase Behavior, Stability, and Mesomorphism of Monostearin–oil–water Gels | 2.7 | 93 | Citations (PDF) |
| 335 | Modeling the Rheological Properties of Fats: A Perspective and Recent Advances | 2.7 | 11 | Citations (PDF) |
| 336 | A Probabilistic Approach to Model the Nonisothermal Nucleation of Triacylglycerol Melts | 3.4 | 20 | Citations (PDF) |
| 337 | Polymorphic Transformation in Mixtures of High- and Low-Melting Fractions of Milk Fat | 5.9 | 46 | Citations (PDF) |
| 338 | Spatial mapping of solid and liquid lipid in confectionery products using a 1D centric SPRITE MRI technique | 7.3 | 38 | Citations (PDF) |
| 339 | Quantitative study on the microstructure of colloidal fat crystal networks and fractal dimensions | 17.5 | 66 | Citations (PDF) |
| 340 | Non-isothermal nucleation of triacylglycerol melts | 2.7 | 26 | Citations (PDF) |
| 341 | 3D fractal dimension of fat crystal networks | 2.7 | 54 | Citations (PDF) |
| 342 | Computer simulation of fractal dimensions of fat crystal networks | 2.4 | 47 | Citations (PDF) |
| 343 | Microstructure and fractal analysis of fat crystal networks | 2.4 | 96 | Citations (PDF) |
| 344 | Formation, structure, and rheological properties of ricinelaidic acid-vegetable oil organogels | 2.4 | 133 | Citations (PDF) |
| 345 | On the nature of the maximum gelation temperature in polymer gels | 2.1 | 4 | Citations (PDF) |
| 346 | Microstructure of fat crystallizing on a collagenous surface | 1.8 | 3 | Citations (PDF) |
| 347 | In situ
monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics | 2.4 | 37 | Citations (PDF) |
| 348 | New technologies to determine solid fat content on-line | 2.4 | 37 | Citations (PDF) |
| 349 | Attenuation of ultrasonic waves: Influence of microstructure and solid fat content | 2.4 | 36 | Citations (PDF) |
| 350 | Modeling phase transitions during the crystallization of a multicomponent fat under shear | 2.1 | 69 | Citations (PDF) |
| 351 | Fractal Growth of Milk Fat Crystals Is Unaffected by Microstructural Confinement | 3.4 | 21 | Citations (PDF) |
| 352 | Monitoring and quantifying of oil migration in cocoa butter using a flatbed scanner and fluorescence light microscopy | 7.3 | 56 | Citations (PDF) |
| 353 | Determination of the maximum gelation temperature in gelatin gels | 3.0 | 55 | Citations (PDF) |
| 354 | Calcium Interacts with Antifreeze Proteins and Chitinase from Cold-Acclimated Winter Rye | 5.5 | 51 | Citations (PDF) |
| 355 | Scaling Behavior of the Elastic Modulus in Colloidal Networks of Fat Crystals | 2.7 | 81 | Citations (PDF) |
| 356 | Effects of Glycerol and Tween 60 on the Crystallization Behavior, Mechanical Properties, and Microstructure of a Plastic Fat | 3.4 | 36 | Citations (PDF) |
| 357 | Matching Avrami Indices Achieves Similar Hardnesses in Palm Oil-Based Fats | 5.9 | 41 | Citations (PDF) |
| 358 | Effects of Crystalline Microstructure on Oil Migration in a Semisolid Fat Matrix | 3.4 | 76 | Citations (PDF) |
| 359 | Novel Shear-Induced Phases in Cocoa Butter | 3.4 | 43 | Citations (PDF) |
| 360 | Effect of Minor Components and Temperature Profiles on Polymorphism in Milk Fat | 3.4 | 61 | Citations (PDF) |
| 361 | Peculiar frequency dependence of the storage modulus in a plastic disperse system | 7.3 | 4 | Citations (PDF) |
| 362 | Solid fat content determination by ultrasonic velocimetry | 7.3 | 50 | Citations (PDF) |
| 363 | Cooling rate effects on solid fat content determination | 2.4 | 2 | Citations (PDF) |
| 364 | Aging dynamics in gelatin gel microstructure | 12.4 | 49 | Citations (PDF) |
| 365 | A proposed role for the anaerobic pathway during low-temperature sweetening in tubers of Solanum tuberosum | 3.6 | 20 | Citations (PDF) |
| 366 | Binding parameters for the interaction between Candida rugosa lipase and DPPC liposomes | 5.3 | 4 | Citations (PDF) |
| 367 | Orientation and Phase Transitions of Fat Crystals under Shear | 3.4 | 142 | Citations (PDF) |
| 368 | Relationship between Crystallization Behavior and Structure in Cocoa Butter | 3.4 | 218 | Citations (PDF) |
| 369 | Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure | 6.3 | 61 | Citations (PDF) |
| 370 | Structural basis for the yield stress in plastic disperse systems | 3.0 | 93 | Citations (PDF) |
| 371 | Structure and mechanical properties of fat crystal networks | 2.6 | 40 | Citations (PDF) |
| 372 | Changes in Compositional Parameters of Tubers of Potato (Solanum tuberosum) during Low-Temperature Storage and Their Relationship to Chip Processing Quality | 5.9 | 81 | Citations (PDF) |
| 373 | The nature of fractality in fat crystal networks | 15.1 | 93 | Citations (PDF) |
| 374 | Effect of chlorpropham (CIPC) on carbohydrate metabolism of potato tubers during storage | 7.3 | 38 | Citations (PDF) |
| 375 | Identifying key structural indicators of mechanical strength in networks of fat crystals | 7.3 | 113 | Citations (PDF) |
| 376 | Effect of cooling rate on the structure and mechanical properties of milk fat and lard | 7.3 | 262 | Citations (PDF) |
| 377 | Effect of DAG on milk fat TAG crystallization | 2.4 | 71 | Citations (PDF) |
| 378 | Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content | 2.4 | 22 | Citations (PDF) |
| 379 | Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening | 2.4 | 93 | Citations (PDF) |
| 380 | Elastic Modulus as an Indicator of Macroscopic Hardness of Fat Crystal Networks | 6.3 | 45 | Citations (PDF) |
| 381 | Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure | 7.3 | 36 | Citations (PDF) |
| 382 | Contributions of cellular components to the rheological behaviour of kiwifruit | 7.3 | 19 | Citations (PDF) |
| 383 | Rheological Properties of Milkfat and Butter | 3.0 | 172 | Citations (PDF) |
| 384 | On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate | 12.4 | 160 | Citations (PDF) |
| 385 | The effect of minor components on milk fat crystallization | 2.4 | 175 | Citations (PDF) |
| 386 | Comment on the use of direct pulsed nuclear magnetic resonance solid fat content measurements in phase behavior studies of lipid mixtures | 2.4 | 6 | Citations (PDF) |
| 387 | Comparison of experimental techniques used in lipid crystallization studies | 2.4 | 59 | Citations (PDF) |
| 388 | The relationship between respiration and chip color during long-term storage of potato tubers | 1.4 | 34 | Citations (PDF) |
| 389 | Elasticity of high-volume-fraction fractal aggregate networks: A thermodynamic approach | 3.4 | 107 | Citations (PDF) |
| 390 | Solvent Effects on the Crystallization Behavior of Milk Fat Fractions | 5.9 | 39 | Citations (PDF) |
| 391 | Biotechnological Strategies for the Modification of Food Lipids | 2.6 | 12 | Citations (PDF) |
| 392 | Fractal nature of fat crystal networks | 2.1 | 199 | Citations (PDF) |
| 393 | Mechanical and structural model of fractal networks of fat crystals at low deformations | 2.1 | 159 | Citations (PDF) |
| 394 | Comparison of dynamic and integrated light-scattering techniques in the study of the interaction of Candida rugosa lipase with DPPC liposomes | 2.1 | 9 | Citations (PDF) |
| 395 | Microscopic and rheological studies of fat crystal networks | 1.9 | 62 | Citations (PDF) |
| 396 | Assessment of lipase- and chemically catalyzed lipid modification strategies for the production of structured lipids | 2.4 | 35 | Citations (PDF) |
| 397 | The difference between cocoa butter and salatrim® lies in the microstructure of the fat crystal network | 2.4 | 77 | Citations (PDF) |
| 398 | Relating structure of fat crystal networks to mechanical properties | 7.3 | 315 | Citations (PDF) |
| 399 | The Structure of Cold-Set Whey Protein Isolate Gels Prepared With Ca++ | 6.3 | 48 | Citations (PDF) |
| 400 | The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network | 2.4 | 43 | Citations (PDF) |
| 401 | The influence of chemical interesterification on physicochemical properties of complex fat systems 1. Melting and crystallization | 2.4 | 43 | Citations (PDF) |
| 402 | On the use and misuse of the avrami equation in characterization of the kinetics of fat crystallization | 2.4 | 71 | Citations (PDF) |
| 403 | The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism | 2.4 | 84 | Citations (PDF) |
| 404 | Aggregation behavior of Candida rugosa lipase | 7.3 | 38 | Citations (PDF) |
| 405 | The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads | 7.3 | 106 | Citations (PDF) |
| 406 | Chemical and enzymatic modification of butterfat and butterfat-canola oil blends | 7.3 | 71 | Citations (PDF) |
| 407 | Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends viaRhizopus arrhizusLipase-Catalyzed Interesterification. 1. Compositional Modifications | 5.9 | 41 | Citations (PDF) |
| 408 | Lipid Modification Strategies in the Production of Nutritionally Functional Fats and Oils | 10.7 | 141 | Citations (PDF) |
| 409 | Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends viaRhizopus arrhizusLipase-Catalyzed Interesterification. 2. Modifications of Physical Properties | 5.9 | 54 | Citations (PDF) |
| 410 | Ternary Phase Behavior of Milk Fat Fractions | 5.9 | 104 | Citations (PDF) |
| 411 | Structural and Functional Properties of a Partially Purified Cowpea (Vigna unguiculata) Globulin Modified with Protein Kinase and Glycopeptidase | 5.9 | 12 | Citations (PDF) |
| 412 | Kinetic model for carbon partitioning in Solanum tuberosum tubers stored at 2°C and the mechanism for low temperature stress-induced accumulation of reducing sugars | 2.1 | 17 | Citations (PDF) |
| 413 | Discoloration of Coleslaw Is Caused by Chlorophyll Degradation | 5.9 | 47 | Citations (PDF) |
| 414 | Chlorophyll degradation in processed foods and senescent plant tissues | 15.1 | 222 | Citations (PDF) |
| 415 | Kinetic Model for Chlorophyll Degradation in Green Tissue | 5.9 | 52 | Citations (PDF) |
| 416 | Kinetic Model for Chlorophyll Degradation in Green Tissue. 2. Pheophorbide Degradation to Colorless Compounds | 5.9 | 12 | Citations (PDF) |
| 417 | Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications | 2.4 | 103 | Citations (PDF) |
| 418 | Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism | 2.4 | 58 | Citations (PDF) |
| 419 | Restructuring butterfat through blending and chemical interesterification. 3. Rheology | 2.4 | 57 | Citations (PDF) |
| 420 | Is plastic fat rheology governed by the fractal nature of the fat crystal network? | 2.4 | 113 | Citations (PDF) |
| 421 | Membrane effects in postharvest physiology | 6.8 | 290 | Citations (PDF) |
| 422 | The relationship of chip color with structural parameters of starch | 0.2 | 10 | Citations (PDF) |
| 423 | Low-temperature stress induces transient oscillations in sucrose metabolism in Solanum tuberosum | 2.1 | 8 | Citations (PDF) |
| 424 | Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity | 3.0 | 58 | Citations (PDF) |
| 425 | A new assay for lipase activity in organic solvents. Lipase-catalyzed synthesis of octyl-linolenate in a hexane microaqueous reaction system | 3.6 | 10 | Citations (PDF) |
| 426 | Environmental stresses affect tomato microsomal membrane function differently than natural ripening and senescence | 6.8 | 35 | Citations (PDF) |
| 427 | Engineering triacylglycerols: The role of interesterification | 15.1 | 128 | Citations (PDF) |
| 428 | Low Temperature Sweetening in Potato Tubers: the Role of the Amyloplast Membrane | 4.1 | 15 | Citations (PDF) |
| 429 | Candida and Pseudomonas Lipase-Catalyzed Hydrolysis of Butteroil in the Absence of Organic Solvents | 3.0 | 23 | Citations (PDF) |
| 430 | Enzyme Kinetics of Lipolysis Revisited: The Role of Lipase Interfacial Binding | 2.1 | 26 | Citations (PDF) |
| 431 | Effects of the interaction of porcine pancreatic lipase with AOT/isooctane reverse micelles on enzyme structure and function follow predictable patterns | 3.6 | 24 | Citations (PDF) |
| 432 | Studies on the interaction of Rhizopus arrhizus lipase with dipalmitoylphosphatidylcholine liposomes | 5.3 | 7 | Citations (PDF) |
| 433 | EFFECT OF TWO POLAR ORGANIC-AQUEOUS SOLVENT SYSTEMS ON THE STRUCTURE-FUNCTION RELATIONSHIP OF PROTEASES I. PEPSIN | 4.2 | 2 | Citations (PDF) |
| 434 | EFFECT OF TWO POLAR ORGANIC-AQUEOUS SOLVENT SYSTEMS ON THE STRUCTURE-FUNCTION RELATIONSHIPS OF PROTEASES II. CHYMOSIN AND MUCOR MIEHEI PROTEINASE | 4.2 | 0 | Citations (PDF) |
| 435 | EFFECT OF TWO POLAR ORGANIC-AQUEOUS SOLVENT SYSTEMS ON THE STRUCTURE-FUNCTION RELATIONSHIPS OF PROTEASES III. PAPAIN AND TRYPSIN | 4.2 | 6 | Citations (PDF) |
| 436 | Enzymatic interesterification of triolein with tripalmitin in canola lecithin-hexane reverse micelles | 2.4 | 39 | Citations (PDF) |
| 437 | Steady-state fluorescence polarization spectroscopy as a tool to determine microviscosity and structural order in food systems | 7.3 | 34 | Citations (PDF) |
| 438 | THE EFFECTS OF TURGOR PRESSURE ON PUNCTURE AND VISCOELASTIC PROPERTIES OF TOMATO TISSUE | 3.0 | 51 | Citations (PDF) |
| 439 | Studies on the long-term storage of mature, green tomato fruit | 0.4 | 12 | Citations (PDF) |
| 440 | Physical and Biochemical Changes in the Microsomal Membranes of Tomato Fruit Associated with Acclimation to Chilling | 4.1 | 16 | Citations (PDF) |
| 441 | Phase transitions in microsomal membranes from chilling sensitive and chilling resistant tomato plants and fruit | 3.1 | 22 | Citations (PDF) |
| 442 | Tomato Peroxidase: Rapid Isolation and Partial Characterization | 3.0 | 25 | Citations (PDF) |
| 443 | Microstructual Evaluation of Chilling Injury in Mature Green Tomato Fruit | 0.1 | 4 | Citations (PDF) |
| 444 | Quick-freeze differential scanning calorimetry and saturation transfer electron spin resonance: Novel techniques for assessing phase transitions in biological membranes | 2.1 | 4 | Citations (PDF) |
| 445 | Chemistry applications at the Brockhouse sector hard X-ray beamlines at the Canadian Light Source | 1.7 | 0 | Citations (PDF) |
| 446 | Mechanical and structural properties of multi-component wax-based oleogels: A comparative analysis on the effect of secondary crystalline gelators | 4.9 | 0 | Citations (PDF) |
| 447 | Triacylglycerol Crystallinity and Emulsion Colloidal Acid Stability Influence In Vitro Digestion Lipolysis and Bioaccessibility of Long-Chain Omega-3 Fatty Acid-Rich Nanoemulsions | 4.6 | 0 | Citations (PDF) |
| 448 | Environmental implications of sulfolane demixing from water by phenolic co-contaminants | 5.0 | 0 | Citations (PDF) |
