메뉴 건너뛰기




Volumn 36, Issue 5-6, 2005, Pages 516-543

Large deformation behavior of fat crystal networks

Author keywords

Compression tests; Cutting tests; Fat dispersions; Fracture energy; Hydrogenated palm oil; Large deformation; Mechanical properties; Yield stress

Indexed keywords

HELIANTHUS;

EID: 30344458769     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00030.x     Document Type: Article
Times cited : (25)

References (22)
  • 2
    • 0000521011 scopus 로고
    • Theoretical and experimental study of the fractal nature of the structure of casein gels
    • BREMER, L.G.B., VAN VLIET, T. and WALSTRA, P. 1989. Theoretical and experimental study of the fractal nature of the structure of casein gels. J. Chem. Soc. Faraday Trans. 85, 3359-3372.
    • (1989) J. Chem. Soc. Faraday Trans. , vol.85 , pp. 3359-3372
    • Bremer, L.G.B.1    Van Vliet, T.2    Walstra, P.3
  • 4
    • 51249194822 scopus 로고
    • Worksoftening of margarine and shortening
    • HAIGHTON, A.J. 1965. Worksoftening of margarine and shortening. J. Am. Oil Chem. Soc. 42, 27-30.
    • (1965) J. Am. Oil Chem. Soc. , vol.42 , pp. 27-30
    • Haighton, A.J.1
  • 5
    • 51249164157 scopus 로고
    • Sintering of fat crystal networks in oil during post crystallization processes
    • JOHANSSON, D. and BERGENSTAHL, B. 1995. Sintering of fat crystal networks in oil during post crystallization processes. J. Am. Oil Chem. Soc. 72, 911-919.
    • (1995) J. Am. Oil Chem. Soc. , vol.72 , pp. 911-919
    • Johansson, D.1    Bergenstahl, B.2
  • 7
    • 2442615348 scopus 로고    scopus 로고
    • Structure of fat crystal aggregates as determined from steady shear viscometry
    • (A. Ait-Kadi, J.M. Dealy, D.F. James and M.C. Williams, eds.) August 18-23, 1996, Laval University, Quebec City, Canada
    • KLOEK, W. and VAN VLIET, T. 1996. Structure of fat crystal aggregates as determined from steady shear viscometry. In Proceedings of the XIIth International Congress on Rheology (A. Ait-Kadi, J.M. Dealy, D.F. James and M.C. Williams, eds.) August 18-23, 1996, Laval University, Quebec City, Canada, pp. 791-792.
    • (1996) Proceedings of the XIIth International Congress on Rheology , pp. 791-792
    • Kloek, W.1    Van Vliet, T.2
  • 8
    • 0040498172 scopus 로고    scopus 로고
    • Mechanical properties of fat crystal networks
    • (E. Dickinson and B. Bergenstahl, eds.), Royal Society of Chemistry, Cambridge, UK
    • KLOEK, W., WALSTRA, P. and VAN VLIET, T. 1997. Mechanical properties of fat crystal networks. In Food Colloids, Proteins, Lipids and Polysaccharides (E. Dickinson and B. Bergenstahl, eds.) pp. 168-181, Royal Society of Chemistry, Cambridge, UK.
    • (1997) Food Colloids, Proteins, Lipids and Polysaccharides , pp. 168-181
    • Kloek, W.1    Walstra, P.2    Van Vliet, T.3
  • 9
    • 0033727915 scopus 로고    scopus 로고
    • Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures
    • KLOEK, W., WALSTRA, P. and VAN VLIET, T. 2000. Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures. J. Am. Oil Chem. Soc. 77, 389-398.
    • (2000) J. Am. Oil Chem. Soc. , vol.77 , pp. 389-398
    • Kloek, W.1    Walstra, P.2    Van Vliet, T.3
  • 10
    • 30344446636 scopus 로고    scopus 로고
    • Mechanical properties of fat dispersions prepared in a mechanical crystallizer
    • KLOEK, W., WALSTRA, P. and VAN VLIET, T. 2005. Mechanical properties of fat dispersions prepared in a mechanical crystallizer. J. Texture Studies 36, 544-568.
    • (2005) J. Texture Studies , vol.36 , pp. 544-568
    • Kloek, W.1    Walstra, P.2    Van Vliet, T.3
  • 11
    • 84986858040 scopus 로고
    • Comparison of various methods to evaluate fracture phenomena in food materials
    • LUYTEN, H., VAN VLIET, T. and WALSTRA, P. 1992. Comparison of various methods to evaluate fracture phenomena in food materials. J. Texture Studies 23, 245-266.
    • (1992) J. Texture Studies , vol.23 , pp. 245-266
    • Luyten, H.1    Van Vliet, T.2    Walstra, P.3
  • 12
  • 13
    • 0036255796 scopus 로고    scopus 로고
    • Categorization of rheological scaling models for particle gels applied to casein gels
    • MELLEMA, M., VAN OPHEUSDEN, J.H.J. and VAN VLIET, T. 2002. Categorization of rheological scaling models for particle gels applied to casein gels. J. Rheol. 46, 11-29.
    • (2002) J. Rheol. , vol.46 , pp. 11-29
    • Mellema, M.1    Van Opheusden, J.H.J.2    Van Vliet, T.3
  • 14
    • 0034276693 scopus 로고    scopus 로고
    • Firmness and crystallization of milk fat in relation to processing conditions
    • VAN AKEN, G.A. and VISSER, K.A. 2000. Firmness and crystallization of milk fat in relation to processing conditions. J. Dairy Sci. 83, 1919-1932.
    • (2000) J. Dairy Sci. , vol.83 , pp. 1919-1932
    • Van Aken, G.A.1    Visser, K.A.2
  • 16
    • 0001774467 scopus 로고
    • Weak particle networks
    • (R.D. Bee, P. Richmond and J. Mingins, eds.), Royal Society of Chemistry, Cambridge, UK
    • VAN VLIET, T. and WALSTRA, P. 1989. Weak particle networks. In Food Colloids (R.D. Bee, P. Richmond and J. Mingins, eds.) pp. 206-217, Royal Society of Chemistry, Cambridge, UK.
    • (1989) Food Colloids , pp. 206-217
    • Van Vliet, T.1    Walstra, P.2
  • 17
    • 0001919696 scopus 로고
    • Fracture and yielding of gels
    • (E. Dickinson, ed.), Royal Society of Chemistry, Cambridge, UK
    • VAN VLIET, T., LUYTEN, H. and WALSTRA, P. 1991. Fracture and yielding of gels. In Food Polymers, Gels and Colloids (E. Dickinson, ed.) pp. 392-403, Royal Society of Chemistry, Cambridge, UK.
    • (1991) Food Polymers, Gels and Colloids , pp. 392-403
    • Van Vliet, T.1    Luyten, H.2    Walstra, P.3
  • 18
    • 0002748679 scopus 로고
    • Time dependent fracture behaviour of foods
    • (E. Dickinson and P. Walstra, eds.), Royal Society of Chemistry, Cambridge, UK
    • VAN VLIET, T., LUYTEN, H. and WALSTRA, P. 1993. Time dependent fracture behaviour of foods. In Food Colloids and Polymers: Stability and Mechanical Properties (E. Dickinson and P. Walstra, eds.) pp. 392-403, Royal Society of Chemistry, Cambridge, UK.
    • (1993) Food Colloids and Polymers: Stability and Mechanical Properties , pp. 392-403
    • Van Vliet, T.1    Luyten, H.2    Walstra, P.3
  • 20
    • 0001175083 scopus 로고
    • Crystallization and rheological properties of milk fat
    • (P.P. Fox, ed.), Chapman & Hall, London, UK
    • WALSTRA, P., VAN VLIET, T. and KLOEK, W. 1995. Crystallization and rheological properties of milk fat. In Advanced Dairy Chemistry, Vol. 2: Lipids, 2nd Ed. (P.P. Fox, ed.) pp. 179-211, Chapman & Hall, London, UK.
    • (1995) Advanced Dairy Chemistry, Vol. 2: Lipids, 2nd Ed. , vol.2 , pp. 179-211
    • Walstra, P.1    Van Vliet, T.2    Kloek, W.3
  • 21
    • 0002134568 scopus 로고    scopus 로고
    • Fat crystal networks
    • (K. Sato and N. Garti, eds.), Marcel Dekker, New York, NY
    • WALSTRA, P., KLOEK, W. and VAN VLIET, T. 2001. Fat crystal networks. In Crystallization of Fats and Fatty Acids (K. Sato and N. Garti, eds.) pp. 289-328, Marcel Dekker, New York, NY.
    • (2001) Crystallization of Fats and Fatty Acids , pp. 289-328
    • Walstra, P.1    Kloek, W.2    Van Vliet, T.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.