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Volumn 4, Issue 4, 2004, Pages 731-736

Effects of crystalline microstructure on oil migration in a semisolid fat matrix

Author keywords

[No Author keywords available]

Indexed keywords

ARACHIS OIL; FAT; PALM OIL;

EID: 4143096052     PISSN: 15287483     EISSN: None     Source Type: Journal    
DOI: 10.1021/cg049933n     Document Type: Article
Times cited : (74)

References (10)
  • 1
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    • Fat migration in confectionery products
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    • (1989) Confectionery Prod. , vol.55 , pp. 655-656
    • Talbot, G.1
  • 2
    • 85013938331 scopus 로고    scopus 로고
    • The Oily Press: Bridgwater, England, U.K.
    • Timms, R. E. Confectionery Fats Handbook; The Oily Press: Bridgwater, England, U.K., 2003; pp 255-289.
    • (2003) Confectionery Fats Handbook , pp. 255-289
    • Timms, R.E.1
  • 3
    • 0034784663 scopus 로고    scopus 로고
    • Kinetics of the migration of lipids in composite chocolate measured by magnetic resonance imaging
    • Miquel, M. E.; Carli, S.; Couzens, P. J.; Wille, H. J.; Hall, L. D. Kinetics of the migration of lipids in composite chocolate measured by magnetic resonance imaging. Food Res. Int. 2001, 34, 773-781.
    • (2001) Food Res. Int. , vol.34 , pp. 773-781
    • Miquel, M.E.1    Carli, S.2    Couzens, P.J.3    Wille, H.J.4    Hall, L.D.5
  • 4
    • 0036060953 scopus 로고    scopus 로고
    • Lipid migration in two-phase chocolate systems investigated by NMR and DSC
    • Walter, P.; Cornillon, P. Lipid migration in two-phase chocolate systems investigated by NMR and DSC. Food Res. Int. 2002, 35, 761-767.
    • (2002) Food Res. Int. , vol.35 , pp. 761-767
    • Walter, P.1    Cornillon, P.2
  • 5
    • 0036445059 scopus 로고    scopus 로고
    • Measurement by MRI of storage changes in commercial chocolate confectionery products
    • Miquel, M. E.; Hall, L. D. Measurement by MRI of storage changes in commercial chocolate confectionery products. Food Res. Int. 2002, 35, 993-998.
    • (2002) Food Res. Int. , vol.35 , pp. 993-998
    • Miquel, M.E.1    Hall, L.D.2
  • 6
    • 0032845522 scopus 로고    scopus 로고
    • Relating the structure of fat crystal networks to mechanical properties: A review
    • Narine, S. S.; Marangoni, A. G. Relating the structure of fat crystal networks to mechanical properties: a review. Food Res. Int. 1999, 32, 227-248.
    • (1999) Food Res. Int. , vol.32 , pp. 227-248
    • Narine, S.S.1    Marangoni, A.G.2
  • 7
    • 0036363556 scopus 로고    scopus 로고
    • Structure and mechanical properties of fat crystal networks
    • Narine, S. S.; Marangoni, A. G. Structure and mechanical properties of fat crystal networks. Adv. Food Nutr. Res. 2002, 44, 34-147.
    • (2002) Adv. Food Nutr. Res. , vol.44 , pp. 34-147
    • Narine, S.S.1    Marangoni, A.G.2
  • 8
    • 0036462816 scopus 로고    scopus 로고
    • The nature of fractality in fat crystal networks
    • Marangoni, A. G. The nature of fractality in fat crystal networks. Trends Food Sci. Technol. 2002, 13, 37-47.
    • (2002) Trends Food Sci. Technol. , vol.13 , pp. 37-47
    • Marangoni, A.G.1
  • 9
    • 1642355926 scopus 로고    scopus 로고
    • By matching Avrami indices it is possible to achieve a similar hardness in palm oil-based fats
    • in press
    • Singh, A. P.; Bertoli, C.; Rousset, P.; Marangoni, A. G. By matching Avrami indices it is possible to achieve a similar hardness in palm oil-based fats. J. Agric. Food Chem. 2004, in press.
    • (2004) J. Agric. Food Chem.
    • Singh, A.P.1    Bertoli, C.2    Rousset, P.3    Marangoni, A.G.4
  • 10
    • 0000521011 scopus 로고
    • Theoretical and experimental study of the fractal nature of the structure of casein gels
    • Bremer, L. G. B.; vanVliet, T.; Walstra, P. Theoretical and experimental study of the fractal nature of the structure of casein gels. J. Chem. Soc., Faraday Trans. 1 1989, 85, 3359-3372.
    • (1989) J. Chem. Soc., Faraday Trans. 1 , vol.85 , pp. 3359-3372
    • Bremer, L.G.B.1    VanVliet, T.2    Walstra, P.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.