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Ming, Chiu Chih
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1

Handmade savory crackers made with baru cake and oil (Dipte..:

MOREIRA, Mariele Rodrigues ; CAETANO, Kelly Aparecida ; MING, Chiu Chih..
Food Science and Technology.  42 (2022)  - p. , 2022
Link: https://doi.org/10.1590/..
 
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2

Crystallization, microstructure and polymorphic properties ..:

Godoi, Kamila Ramponi Rodrigues de ; Basso, Rodrigo Correa ; Ming, Chiu Chih...
Food Research International.  137 (2020)  - p. 109460 , 2020
Link: https://doi.org/10.1016/..
 
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3

Physicochemical and rheological properties of soybean organ..:

Godoi, Kamila Ramponi Rodrigues de ; Basso, Rodrigo Corrêa ; Ming, Chiu Chih...
Food Research International.  124 (2019)  - p. 108475 , 2019
Link: https://doi.org/10.1016/..
 
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4

Enzymatic synthesis of structured lipids from liquid and fu..:

Ribeiro, Marilene D. M. Morselli ; Ming, Chiu Chih ; Lopes, Thiago I. B....
International Journal of Food Properties.  21 (2018)  1 - p. 702-716 , 2018
Link: https://doi.org/10.1080/..
 
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5

Synthesis of structured lipids containing behenic acid from..:

Ribeiro, Marilene D. M. Morselli ; Ming, Chiu Chih ; Lopes, Thiago I. B....
Journal of Food Science and Technology.  54 (2017)  5 - p. 1146-1157 , 2017
Link: https://doi.org/10.1007/..
 
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6

Comparison between enzymatic and chemical interesterificati..:

Morselli Ribeiro, Marilene D. M. ; Ming, Chiu Chih ; Silvestre, Isabela M...
European Journal of Lipid Science and Technology.  119 (2016)  2 - p. , 2016
Link: https://doi.org/10.1002/..
 
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7

Effects of industrial sorbitan monolaurate on the crystalli..:

Ming, Chiu Chih ; Gonçalves, Lireny Ap. G.
European Journal of Lipid Science and Technology.  117 (2015)  11 - p. 1754-1761 , 2015
Link: https://doi.org/10.1002/..
 
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8

Acceleration of polymorphic transition of cocoa butter and ..:

Miyasaki, Eriksen Koji ; Santos, Camilia Aoyagui dos ; Vieira, Luana Reis...
European Journal of Lipid Science and Technology.  118 (2015)  5 - p. 716-723 , 2015
Link: https://doi.org/10.1002/..
 
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9

Physicochemical Properties of Interesterified Blends of Ful..:

Guedes, Andréa Madalena Maciel ; Ming, Chiu Chih ; Ribeiro, Ana Paula Badan...
Journal of the American Oil Chemists' Society.  91 (2013)  1 - p. 111-123 , 2013
Link: https://doi.org/10.1007/..
 
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10

Interesterification of Lard and Soybean Oil Blends Catalyze..:

da Silva, Roberta Claro ; Soares, Fabiana Andreia Schaffer De Martini ; Fernandes, Thaís Gonzaga...
Journal of the American Oil Chemists' Society.  88 (2011)  12 - p. 1925-1933 , 2011
Link: https://doi.org/10.1007/..
 
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11

Tailoring crystallization and physical properties of palm m..:

Domingues, Maria Aliciane Fontenele ; da Silva, Thaís Lomonaco T. ; Chiu, Ming Chih..
Food Chemistry.  369 (2022)  - p. 130943 , 2022
Link: https://doi.org/10.1016/..
 
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12

Cocoa butter equivalent fromKpangnanbutter andPequioil:

Ghazani, Saeed M. ; Guedes, Andréa Madalena Maciel ; Antoniassi, Rosemar..
Journal of the American Oil Chemists' Society.  99 (2022)  9 - p. 739-746 , 2022
Link: https://doi.org/10.1002/..
 
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13

Structural characteristics of crystals formed in palm oil u..:

Domingues, Maria Aliciane Fontenele ; Da Silva, Thais Lomonaco Teodoro ; Ribeiro, Ana Paula Badan..
International Journal of Food Properties.  21 (2018)  1 - p. 618-632 , 2018
Link: https://doi.org/10.1080/..
 
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14

Templating effects of dipalmitin on soft palm mid-fraction ..:

da Silva, Thais Lomonaco Teodoro ; Domingues, Maria Aliciane Fontenele ; Chiu, Ming Chih.
International Journal of Food Properties.  20 (2017)  sup1 - p. 935-947 , 2017
Link: https://doi.org/10.1080/..
 
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15

Sucrose behenate as a crystallization enhancer for soft fat:

Domingues, Maria Aliciane Fontenele ; da Silva, Thaís Lomonaco Teodoro ; Ribeiro, Ana Paula Badan..
Food Chemistry.  192 (2016)  - p. 972-978 , 2016
Link: https://doi.org/10.1016/..
 
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