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Publications by Jaime David Pérez Martínez
Enzymatically Interesterified Hybrid Palm Stearin as an Alternative to Conventional Palm Stearin
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
Production of Trans ‐free Fats by Chemical Interesterified Blends of Palm Stearin and Sunflower Oil
Food Science and Nutrition
Food Science
Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Liquid Phase Oxidation of Palm Stearin and Separation of Oxidation Products
Journal of Japan Oil Chemists' Society
Effect of Enzymatic Transesterification on the Melting Points of Palm Stearin-Sunflower Oil Mixtures
JAOCS, Journal of the American Oil Chemists' Society
Organic Chemistry
Chemical Engineering
Formulation of Zero-Trans Crystalized Fats Produced From Palm Stearin and High Oleic Safflower Oil Blends
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Characterization and Fat Migration of Palm Kernel Stearin as Affected by Addition of Desiccated Coconut Used as Base Filling Centre in Dark Chocolate
International Journal of Food Sciences and Nutrition
Food Science
Chemical and Physical Characteristics of Margarine Mixture of Coconut Oil and Palm Oil Stearin Added With Carrot Juice
International Journal of Advanced Research
Palm Kernel Expellers as an Alternative Ingredient in Growing Pig Diets
South African Journal of Animal Sciences
Animal Science
Zoology
