Keyphrases
Lipolysis
100%
Physical Properties
100%
Oleogel
100%
Cocoa Butter
100%
Oxidative Stability
100%
Oil-based
100%
Macadamia Oil
100%
Stearate
33%
Monoglyceride
33%
Rheological Analysis
22%
Fourier Transform Infrared Spectroscopy (FT-IR)
11%
Differential Scanning Calorimetry
11%
Ambient Temperature
11%
Thermal Stability
11%
Unsaturation
11%
Saturated Fat
11%
PH Titration
11%
Viscoelastic Behavior
11%
Van Der Waals Interaction
11%
Polarized Light Microscopy
11%
Transitional Behavior
11%
Solid-liquid Transition
11%
Texture Analysis
11%
Fatty Acid Release
11%
Chocolate Products
11%
Lipid Digestion
11%
Gelator
11%
Oil Holding Capacity
11%
Accelerated Oxidation Test
11%
Digestive Stability
11%
In Vitro Lipid Digestion
11%
Hydrogen Bonds (H-bonds)
11%
X-ray Diffraction (XRD) Analysis
11%
Least Gelation Concentration
11%
Food Science
Cocoa Butter
100%
Oxidative Stability
100%
Macadamia Oil
100%
Differential Scanning Calorimetry
16%
Fourier Transform Infrared Spectroscopy
16%
Thermostability
16%
Saturated Fat
16%