Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 22, 2003, Pages 6550-6557

  Cerdeira, Marina ^a   Martini, Silvana ^a   Hartel, Richard W ^b   Herrera, Maria Lidia ^a,b,c  

^a Centro de Investigacion y Desarrollo   (Argentina)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Cocrystallization mechanism; Growth; High melting milk fat fraction; Hydrophilic lipophilic balance (HLB); Nucleation; Sucrose esters; Sunflower oil

Indexed keywords

MILK FAT; SUCROSE ESTER DERIVATIVE; SUNFLOWER OIL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CRYSTAL STRUCTURE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GAS CHROMATOGRAPHY; HYDROPHILICITY; LASER; LASER LIGHT MICROSCOPY; LIPOPHILICITY; MELTING POINT; MICROSCOPY; MOLECULAR MECHANICS; STRUCTURE ANALYSIS; TEMPERATURE DEPENDENCE; TURBIDIMETRY; X RAY DIFFRACTION;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; CRYSTALLIZATION; ESTERS; FOOD TECHNOLOGY; LIPIDS; MICROSCOPY, POLARIZATION; MILK; PLANT OILS; SUCROSE; THERMODYNAMICS; X-RAY DIFFRACTION;

HELIANTHUS; MARTES PENNANTI;

EID: 0345732320     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034011y     Document Type: Article

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