The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 11, 1998, Pages 1633-1636

  Marangoni, Alejandro G ^a   Rousseau, Dérick ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Chemical interesterification; Cone penetrometry; Fractal; Lard; Palm oil; Viscoelasticity

Indexed keywords

CRYSTAL MICROSTRUCTURE; ELASTIC MODULI; ESTERIFICATION; FRACTALS; HARDNESS; RHEOLOGY; VISCOELASTICITY;

CONE PENETROMETRY; CONTROLLED-STRESS RHEOMETRY; HARDNESS INDEX; INTERESTERIFICATION; STORAGE MODULUS;

VEGETABLE OILS;

EID: 0032205935     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0104-x     Document Type: Article

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