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Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation.
Food Funct. 2022 Jul 4;13(13):7112-7122. doi: 10.1039/d2fo00581f.
Food Funct. 2022.
PMID: 35698889
Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture.
Wijarnprecha K, Fuhrmann P, Gregson C, Sillick M, Sonwai S, Rousseau D.
Wijarnprecha K, et al.
Food Funct. 2022 Jul 4;13(13):7132-7143. doi: 10.1039/d2fo00582d.
Food Funct. 2022.
PMID: 35699075
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Structure and rheology of oleogels made from rice bran wax and rice bran oil.
Wijarnprecha K, Aryusuk K, Santiwattana P, Sonwai S, Rousseau D.
Wijarnprecha K, et al.
Food Res Int. 2018 Oct;112:199-208. doi: 10.1016/j.foodres.2018.06.005. Epub 2018 Jun 19.
Food Res Int. 2018.
PMID: 30131129
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Oleogelation of emulsified oil delays in vitro intestinal lipid digestion.
Guo Q, Wijarnprecha K, Sonwai S, Rousseau D.
Guo Q, et al. Among authors: wijarnprecha k.
Food Res Int. 2019 May;119:805-812. doi: 10.1016/j.foodres.2018.10.063. Epub 2018 Oct 23.
Food Res Int. 2019.
PMID: 30884719
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