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Sunflower oil
17
"New insights about flocculation process in sodium caseinate-stabilized emulsions" (2016) Huck-Iriart, C.;Montes-de-Oca-Ávalos, J.;Herrera, M.L. (...)Linares-Torriani, I. Food Research International. 89:338-346
"Polymorphic behavior and industrial applications as Trans fat alternatives of two stearins coming from a new sunflower oil variety" (2015) de Oca-Ávalos, J.M.M.;Huck-Iriart, C.;Rincón-Cardona, J.A. (...)Herrera, M.L. Agricultural Research Updates. 11:85-115
"Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods" (2015) Herrera, M.L.;Rodríguez-Batiller, M.J.;Rincón-Cardona, J.A. (...)Candal, R.J. Food and Bioprocess Technology. 8(8):1779-1790
"Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins" (2013) Rincón-Cardona, J.A.; Martini, S.; Candal, R.J.; Herrera, M.L. Food Research International. 51(1):86-97
"Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose" (2010) Álvarez Cerimedo, M.S.; Iriart, C.H.; Candal, R.J.; Herrera, M.L. Food Research International. 43(5):1482-1493
"Lubricants from chemically modified vegetable oils" (2010) Campanella, A.; Rustoy, E.; Baldessari, A.; Baltanás, M.A. Bioresource Technology. 101(1):245-254
"Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type" (2008) Cerimedo, M.S.A.; Cerdeira, M.; Candal, R.J.; Herrera, M.L. JAOCS, Journal of the American Oil Chemists' Society. 85(9):797-807
"Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type" (2008) Cerimedo, M.S.A.; Cerdeira, M.; Candal, R.J.; Herrera, M.L. JAOCS, Journal of the American Oil Chemists' Society. 85(9):797-807
"Achene structure, development and lipid accumulation in sunflower cultivars differing in oil content at maturity" (2006) Mantese, A.I.; Medan, D.; Hall, A.J. Annals of Botany. 97(6):999-1010
"Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers" (2006) Cerdeira, M.; Martini, S.; Candal, R.J.; Herrera, M.L. JAOCS, Journal of the American Oil Chemists' Society. 83(6):489-496
"Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers" (2006) Cerdeira, M.; Martini, S.; Candal, R.J.; Herrera, M.L. JAOCS, Journal of the American Oil Chemists' Society. 83(6):489-496
"Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends" (2003) Cerdeira, M.; Martini, S.; Hartel, R.W.; Herrera, M.L. Journal of Agricultural and Food Chemistry. 51(22):6550-6557
"Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends" (2003) Cerdeira, M.; Martini, S.; Hartel, R.W.; Herrera, M.L. Journal of Agricultural and Food Chemistry. 51(22):6550-6557
"Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction" (2002) Martini, S.; Puppo, M.C.; Hartel, R.W.; Herrera, M.L. Journal of Food Science. 67(9):3412-3418
"Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil" (2002) Puppo, M.C.; Martini, S.; Hartel, R.W.; Herrera, M.L. Journal of Food Science. 67(9):3419-3426
"Treatment of anionic emulsion systems using chitosan, polyacrylamide, and aluminum sulfate" (1999) Pinotti, A.; Bevilacqua, A.; Zaritzky, N. Scanning. 21(5):354-358