A comparison of lipid shortening functionality as a function of molecular ensemble and shear: Crystallization and melting

Food Research International

Volumn 37, Issue 1, 2004, Pages 11-27

  Humphrey, K L ^a   Narine, S S ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Canola; Cottonseed; Crystal network; Crystallization; Fats; Lard; Lipid; Palm; Processing; Rheology; Shear; Shortening; Soybean; Tallow

Indexed keywords

COTTONSEED OIL; CRYSTAL GROWTH; CRYSTALLIZATION; ENTHALPY; FOOD ADDITIVES; FOOD PROCESSING; HYDROGENATION; MELTING; ORGANIC ACIDS; THERMAL EFFECTS;

HYDROGENATED FATS;

LIPIDS;

BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; MICROPUS; SINAPIS ARVENSIS;

EID: 0742270859     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2003.09.012     Document Type: Article

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