Determination of the fatty acid composition of canola, flax, and solin by near-infrared spectroscopy Bert J. SiemensJames K. Daun OriginalPaper Pages: 153 - 157
Continuous-phase fat crystals strongly influence water-in-oil emulsion stability S. M. HodgeD. Rousseau OriginalPaper Pages: 159 - 164
The use of atomic force microscopy to measure the formation and development of chocolate bloom in pralines Paul R. SmithAnnika Dahlman OriginalPaper Pages: 165 - 168
Fractionation and characterization of proteins from Gevuina avellana and Rosa rubiginosa seeds Andrés MoureMaría Luisa RúaHerminia Domíguez OriginalPaper Pages: 169 - 173
Composition of phenolic acids in sea buckthorn (Hippophae rhamnoides L.) berries R. ZadernowskiM. NaczkM. Szałkiewicz OriginalPaper Pages: 175 - 179
Synthesis of mycolic acid biosurfactants and their physical and surface-active properties Myungjin LeeHyung Sub GwakSung-Taik Lee OriginalPaper Pages: 181 - 188
Free radical meleation of soybean oil via a single-step process Phuong TranKen SeyboldRamani Narayan OriginalPaper Pages: 189 - 194
Temperature-dependent kinematic viscosity of selected biodiesel fuels and blends with diesel fuel Wenqiao YuanAlan C. HansenZhongchao Tan OriginalPaper Pages: 195 - 199
Physical properties of oleochemical carbonates James A. KenarGerhard KnotheAndrew Matheaus OriginalPaper Pages: 201 - 205
A facile synthesis of aminohydroxy triglycerides from new crop oils R. E. Harry-O'kuruS. H. GordonA. Biswas OriginalPaper Pages: 207 - 212
A novel process for physically refining rice bran oil through simultaneous degumming and dewaxing L. RajamD. R. Soban KumarC. Arumughan OriginalPaper Pages: 213 - 220
Recovery of corn oil from ethanol extracts of ground corn using membrane technology Jason R. KwiatkowskiMunir Cheryan OriginalPaper Pages: 221 - 227