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Development of Trans-free Lipid Systems and their Use in Food Products, Chapter 9 Functionality of Natural Waxes in Hybrid Fat Crystal Networks . Filip Van Bockstaele, Marie Romanus, Ivana A. Penagos, Koen Dewettinck
, 2022
, Pages 235-260
Particle-Stabilized Emulsions and Colloids: Formation and Applications, CHAPTER 10 Particle-Stabilized Food Emulsions . R. Pichot, L. Duffus, I. Zafeiri, F. Spyropoulos, I. T. Norton
, 2015
, Pages 247-282
Green Synthetic Processes and Procedures, CHAPTER 5 Sustainable Batch or Continuous-flow Preparation of Biomass-derived Fuels Using Sulfonated Organic Polymers . Valeria Trombettoni, Filippo Campana, Assunta Marrocchi, Luigi Vaccaro
, 2019
, Pages 79-114
Development of Trans-free Lipid Systems and their Use in Food Products, Chapter 5 Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans -free Food Systems . M. R. Ramos-Ramos, V. A. Garcia-Londoño, V. Borroni, M. L. Herrera
, 2022
, Pages 119-138
Heterogeneous Catalysis for Energy Applications, CHAPTER 10 Application of Ionic Liquids for Sustainable Catalysis . P. Granger, V. I. Parvulescu
, 2020
, Pages 304-360
Handbook of Food Structure Development, Chapter 3 Food Structure Development in Emulsion Systems . Ernesto Tripodi, Aris Lazidis, Ian T. Norton, Fotis Spyropoulos
, 2020
, Pages 59-92
Molecular Gels: Structure and Dynamics, Chapter 3 Thermodynamic Aspects of Molecular Gels . J. F. Toro-Vazquez, J. D. Pérez-Martínez
, 2018
, Pages 57-87
Handbook of Food Structure Development, Chapter 15 Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development: Structuring by Gelation and Self-association of Biomolecules . Georgios Dalkas, Stephen R. Euston
, 2020
, Pages 383-401
Development of Trans-free Lipid Systems and their Use in Food Products, Chapter 3 Use of High-intensity Ultrasound to Structure Edible Fats . T. L. T. da Silva, A. Giacomozzi, S. Martini
, 2022
, Pages 53-90
NMR Spectroscopy in Food Analysis, CHAPTER 7 Fats and Oils
, 2013
, Pages 149-201