Applications of milk-fat fractions in confectionery products Richard W. Hartel Review Pages: 945 - 953
Contribution of triglycerides from cocoa butter to the physical properties of milkfat fractions Catherine SimoneauJ. Bruce German Article Pages: 955 - 961
Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications Dérick RousseauKarine ForestièreAlejandro G. Marangoni Article Pages: 963 - 972
Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism Dérick RousseauArthur R. HillAlejandro G. Marangoni Article Pages: 973 - 981
Restructuring butterfat through blending and chemical interesterification. 3. Rheology Dérick RousseauArthur R. HillAlejandro G. Marangoni Article Pages: 983 - 989
Is plastic fat rheology governed by the fractal nature of the fat crystal network? Alejandro G. MarangoniDérick Rousseau Article Pages: 991 - 994
Chemical composition and physical properties of soft (tub) margarines sold in Malaysia Nor Aini IdrisLeny deManC. L. Chong Article Pages: 995 - 1001
Rapid determination of the totaltrans content of neat hydrogenated oils by attenuated total reflection spectroscopy Magdi M. MossobaMartin P. YuraweczRichard E. McDonald Article Pages: 1003 - 1009
13C nuclear magnetic resonance spectroscopic analysis of the triacylglycerol composition of some margarines Marcel S. F. Lie Ken JieC. C. LamI. Marekov Article Pages: 1011 - 1017
Interference of polar lipids with the alkalimetric determination of free fatty acid in fish lipids Shengying ZhouRobert G. Ackman Article Pages: 1019 - 1023
Eicosapentaenoic acid (20∶5n-3) from the marine microalgaPhaeodactylum tricornutum M. CartensE. Molina GrimaJ. Ibáñez González Article Pages: 1025 - 1031
Validation of the rancimat test for the assessment of the relative stability of fish oils Eduardo MéndezJulio SanhuezaAlfonso Valenzuela Article Pages: 1033 - 1037
Determination of the oxidative stability of vegetable oils by rancimat and conductivity and chemiluminescence measurements Bertrand W. Mathäus Article Pages: 1039 - 1043
Soybean lipoxygenase-promoted oxidation of free and esterified linoleic acid in the presence of deoxycholate George J. PiazzaThomas A. FogliaAlberto Nuñez Article Pages: 1045 - 1049
Crystallization kinetics of the pure triacylglycerols glycerol-1,3-dipalmitate-2-oleate, glycerol-1-palmitate-2-oleate-3-stearate, and glycerol-1,3-distearate-2-oleate Ph. RousserM. Rappaz Article Pages: 1051 - 1057
Enzymatic modification of evening primrose oil: Incorporation of n−3 polyunsaturated fatty acids Casimir C. AkohBrenda H. JenningsDorris A. Lillard Article Pages: 1059 - 1062
Alkali-modified soy proteins: Effect of salts and disulfide bond cleavage on adhesion and viscosity U. KalapathyN. S. HettiarachchyK. C. Rhee Article Pages: 1063 - 1066
Mechanism of physical modification of insoluble soy protein concentrate Yu Fei HuaPei De NiBei Ying Shen Article Pages: 1067 - 1070
The effect of temperature on lipid classes and their fatty acid profiles inLipomyces starkeyi M. SuutariA. RintamäkiS. Laakso Short Communication Pages: 1071 - 1073