Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier von Buscato, Monise Helen Masuchi, Grimaldi, Renato, Kieckbusch, Theo Guenter

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Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin von Buscato, Monise Helen Masuchi, Hara, Larissa Miho, Bonomi, Élida Castilho, Calligaris, Guilherme de Andrade, Cardoso, Lisandro Pavie, Grimaldi, Renato, Kieckbusch, Theo Guenter

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Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil von Barbosa, Karina Martins, Cardoso, Lisandro Pavie, Ribeiro, Ana Paula Badan, Kieckbusch, Theo Guenter, Buscato, Monise Helen Masuchi

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Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant von Masuchi Buscato, Monise Helen, Müller, Franziska, Vetter, Walter, Weiss, Jochen, Salminen, Hanna

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Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats von Stahl, Marcella Aparecida, Buscato, Monise Helen Masuchi, Grimaldi, Renato, Cardoso, Lisandro Pavie, Ribeiro, Ana Paula Badan

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Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics von Stahl, Marcella Aparecida, Buscato, Monise Helen Masuchi, Grimaldi, Renato, Cardoso, Lisandro Pavie, Ribeiro, Ana Paula Badan

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Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend von Buscato, Monise Helen Masuchi, Zaia, Barbara Gallani, Godoi, Kamila Ramponi Rodrigues de, Ribeiro, Ana Paula Badan, Kieckbusch, Theo Guenter

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