Keyword

solid fat content

Description: The proportion of fat present in a crystalline solid state at a specified temperature, used to characterize fats and oils in food science.

Primary topic: Food Chemistry and Fat Analysis (78%)

OpenAlex ID: keywords/solid-fat-content

Infrared spectroscopy in the study of edible oils and fats

1997 · María D Guillén, Nerea Cabo · Journal of the Science of Food and Agriculture · 554

Phase behaviour of fats and their mixtures

1984 · R.E. Timms · Progress in Lipid Research · 454

Thermal and Textural Properties of Organogels Developed by Candelilla Wax in Safflower Oil

2007 · J. F. Toro‐Vazquez, J. A. Morales‐Rueda, et al. · Journal of the American Oil Chemists Society · 357

Ultrasonic Techniques for Fluids Characterization

1997 · Elsevier eBooks · 314

Effect of cooling rate on the structure and mechanical properties of milk fat and lard

2002 · R Campos, S.S Narine, et al. · Food Research International · 299

Seasonal and lactational influences on bovine milk composition in New Zealand

1998 · MARTIN J. AULDIST, BRIAN J. WALSH, et al. · Journal of Dairy Research · 290

Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation

1993 · K. Boode, P. Walstra · Colloids and Surfaces A Physicochemical and Engineering Aspects · 250

Relationship between Crystallization Behavior and Structure in Cocoa Butter

2002 · Alejandro G. Marangoni, Sara E. McGauley · Crystal Growth & Design · 243

Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride

2014 · Emin Yılmaz, Mustafa Öğütcü · Journal of the American Oil Chemists Society · 215

Fat Crystal Networks: Structure and Rheological Properties

1987 · J. M. DEMAN, A. M. BEERS · Journal of Texture Studies · 196

Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fat

1993 · K. Boode, P. Walstra, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 188

Physical properties of oils and mixtures of oils

1985 · R. E. Timms · Journal of the American Oil Chemists Society · 182

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

2019 · Imkyung Oh, JaeHwan Lee, et al. · Food Research International · 180

Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

2009 · Ana Paula B. Ribeiro, Renato Grimaldi, et al. · Food Research International · 180

Margarine from Organogels of Plant Wax and Soybean Oil

2013 · Hong‐Sik Hwang, Mukti Singh, et al. · Journal of the American Oil Chemists Society · 174

Oil-structuring characterization of natural waxes in canola oil oleogels: rheological, thermal, and oxidative properties

2016 · Jeongtaek Lim, Hong-Sik Hwang, et al. · Applied Biological Chemistry · 168

Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

2004 · Ihsan Karabulut, Semra Turan, et al. · European Food Research and Technology · 167

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

2014 · M. Öǧütcü, E. Yılmaz · Grasas y Aceites · 162

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

2014 · Kun Liu, Markus Stieger, et al. · Food Hydrocolloids · 154

TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification

2002 · H. M. D. Noor Lida, K. Sundram, et al. · Journal of the American Oil Chemists Society · 154

Phase behavior and extended phase scheme of static cocoa butter investigated with real‐time X‐ray powder diffraction

1999 · Kees van Malssen, Arjen van Langevelde, et al. · Journal of the American Oil Chemists Society · 154

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

2012 · Hasmadi Mamat, Sandra E. Hill · Journal of Food Science and Technology · 151

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Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review

2020 · Merel van Rooijen, Ronald Mensink · Nutrients · 149

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Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

2016 · Behic Mert, Ilkem Demirkesen · LWT · 146

Food applications of trans fatty acid substitutes

2007 · Paul Wassell, Niall W. G. Young · International Journal of Food Science & Technology · 141

Works count: 2,016

Citation count: 41,060