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Rice bran wax effects on cocoa butter crystallisation and tempering.
Food Chem. 2022 Dec 15;397:133635. doi: 10.1016/j.foodchem.2022.133635. Epub 2022 Jul 5.
Food Chem. 2022.
PMID: 35901611
Crystallization kinetics of cocoa butter in the presence of sorbitan esters.
Sonwai S, Podchong P, Rousseau D.
Sonwai S, et al. Among authors: podchong p.
Food Chem. 2017 Jan 1;214:497-506. doi: 10.1016/j.foodchem.2016.07.092. Epub 2016 Jul 13.
Food Chem. 2017.
PMID: 27507503
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The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.
Podchong P, Inbumrung P, Sonwai S.
Podchong P, et al.
J Oleo Sci. 2020 Jul 2;69(7):659-670. doi: 10.5650/jos.ess19226. Epub 2020 Jun 9.
J Oleo Sci. 2020.
PMID: 32522940
Free article.
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Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification.
Ornla-Ied P, Podchong P, Sonwai S.
Ornla-Ied P, et al. Among authors: podchong p.
J Sci Food Agric. 2022 Mar 15;102(4):1619-1627. doi: 10.1002/jsfa.11498. Epub 2021 Sep 1.
J Sci Food Agric. 2022.
PMID: 34405412
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Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat.
Podchong P, Inbumrung P, Klinkesorn U, Sonwai S.
Podchong P, et al.
J Food Sci Technol. 2022 Nov;59(11):4370-4379. doi: 10.1007/s13197-022-05513-1. Epub 2022 Jul 6.
J Food Sci Technol. 2022.
PMID: 36193485
Free PMC article.
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