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

per Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
Publicat 2016

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

per Nusantoro, Bangun, Yanty Noorzianna Manaf, Walle, Davy Van De, Bockstaele, Filip Van, Dewettinck, Koen
Publicat 2023

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

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

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

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