Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions

Food Biophysics

Volumn 4, Issue 3, 2009, Pages 158-166

  Huck Iriart, Cristián ^a   Candal, Roberto J ^a,b   Herrera, Maria L ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

Author keywords

High melting milk fat fraction; Nuclear magnetic resonance; Palmitic sucrose ester; Small angle synchrotron X ray scattering; Sunflower oil

Indexed keywords

HELIANTHUS;

EID: 70350051462     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-009-9113-z     Document Type: Article

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