Effects of Glycerol and Tween 60 on the Crystallization Behavior, Mechanical Properties, and Microstructure of a Plastic Fat

Crystal Growth and Design

Volumn 4, Issue 1, 2004, Pages 161-168

  Litwinenko, Jerrold W ^a   Singh, Anand Pal ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FAT; GLYCEROL; POLYSORBATE 60;

ADDITION REACTION; ARTICLE; CHEMICAL STRUCTURE; CRYSTALLIZATION; HARDNESS; KINETICS; MELTING POINT;

EID: 1642578818     PISSN: 15287483     EISSN: None     Source Type: Journal    
DOI: 10.1021/cg034136v     Document Type: Article

References (23)

1. Schlichter Aronhime, J.; Sarig, S.; Garti, N. J. Am. Oil Chem. Soc. 1987, 64, 529-533.
2. Garti, N.; Schlichter, J.; Sarig, S. J. Am. Oil Chem. Soc. 1986, 63, 230-239.
3. Herrera, M. L.; Marquez Rocha, F. J. J. Am. Oil Chem. Soc. 1996, 73, 321-326.
4. Talbot, G. Int. Food Ingred. 1995, 1, 40-45.
5. Garti, N.; Yano, J. In Crystallization Processes in Fats and Lipid Systems; Garti, N., Sato, K., Eds.; Marcel Dekker: USA, 2001; Chapter 6, pp 211-250.
6. Litwinenko, J. W.; Rojas, A. M.; Gerschenson, L. N.; Marangoni, A. G. J. Am. Oil Chem. Soc. 2002, 79, 647-654.
7. Martini, S.; Herrera, M. L.; Hartel, R. W. J. Am. Oil Chem. Soc. 2002, 79, 1055-1062.
8. Herrera, M. L.; Hartel, R. W. J. Am. Oil Chem. Soc. 2000, 77, 1177-1187.
9. Eidelman, N.; Azoury, R.; Sarig, S. J. Cryst. Growth 1986, 74, 1-9.
10. Marangoni, A. G.; Lencki, R. W. J. Agric. Food Chem. 1998, 46, 3879-3884.
11. Rousseau, D.; Forestiere, K.; Hill, A. R.; Marangoni, A. G. J. Am. Oil Chem. Soc. 1996, 73, 963-972.
12. Bannon, C. D.; Craske, J. D.; Hilliker, A. E. J. Am. Oil Chem. Soc. 1985, 62, 1501-1507.
13. Narine, S. S.; Marangoni, A. G. Phys. Rev. E 1999, 59, 1908-1920.
14. Marangoni, A. G. J. Am. Oil Chem. Soc. 1998, 75, 1465-1467.
15. Sharples, A., Overall Kinetics of Crystallization. In Introduction to Polymer Crystallization; Sharples, A., Ed.; Edward Arnold Ltd.: London, 1966; pp 44-59.
16. Wright, A. J.; Hartel, R. W.; Narine, S. S.; Marangoni, A. G. J. Am. Oil Chem. Soc. 2000, 77, 463-475.
17. Marangoni, A., G. Trends Food Sci., Technol. 2002, 13, 37-47.
18. deMan, J. M., and deMan, L. In Physical Properties of Lipids; Marangoni, A. G., Narine, S. S., Eds.; Marcel Dekker: New York, USA, 2002; Chapter 7, pp 191-217.
19. Campos, R.; Narine, S. S.; Marangoni, A. G. Food Res. Int. 2002, 35, 971-981.
20. Wright, A. J.; Scanlon, M. G.; Hartel, R. W.; Marangoni, A. G. J. Food Sci. 2001, 66, 1056-1071.
21. Marangoni, A. G. Phys. Rev. B 2000, 62, 13951-13955.
22. Marangoni, A. G.; Rogers, M. A. Appl. Phys. Lett. 2003, 82, 3239-3241.
23. Narine, S. S.; Marangoni, A. G. Phys. Rev. E. 1999b, 60, 6991-7000.