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Publications by Reyna Luz Vidal-Quintanar
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
Related publications
Production of Trans ‐free Fats by Chemical Interesterified Blends of Palm Stearin and Sunflower Oil
Food Science and Nutrition
Food Science
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
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
Epoxidation of Palm Kernel Oil-Based Crude Oleic Acid
Advanced Materials Research
Enzymatically Interesterified Hybrid Palm Stearin as an Alternative to Conventional Palm Stearin
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Effects of Different Drying Methods on the Physicochemical Properties of Powders Obtained From High-Oleic Palm Oil Nanoemulsions
Fuel Properties of Biodiesel Produced From Balci Variety Oil of Safflower (Carthamus Tinctorious L.)
International Journal of Automotive Engineering and Technologies
Chemical and Physical Characteristics of Margarine Mixture of Coconut Oil and Palm Oil Stearin Added With Carrot Juice
International Journal of Advanced Research
Olive Oil, High-Oleic Acid Sunflower Oil and CHD
British Journal of Nutrition
Medicine
Nutrition
Dietetics
