Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

by Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
Published 2016

Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group

by Nusantoro, Bangun, Yanty Noorzianna Manaf, Walle, Davy Van De, Bockstaele, Filip Van, Dewettinck, Koen
Published 2023

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

by Nusantoro, Bangun Prajanto, Abdul Manaf, Yanty Noorzianna, Van de Walle, Davy, Hidayat, Chusnul, Danthine, Sabine, Dewettinck, Koen
Published 2017

Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar, Van Bockstaele, Filip, Dewettinck, Koen, Nusantoro, Bangun Prajanto
Published 2017