Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems

Food Research International

Volumn 43, Issue 3, 2010, Pages 872-881

  Vereecken, Jeroen ^a   Meeussen, Wouter ^b   Lesaffer, Ans ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Vandemoortele NV   (Belgium)

Author keywords

Hardness; Margarine; Monoglycerides; Solid fat content; Sponge cake; Water

Indexed keywords

DROPLET SIZE DISTRIBUTIONS; DROPLET SIZES; EFFECT OF WATER; HARDNESS MEASUREMENT; MONOGLYCERIDES; POLARIZED LIGHT MICROSCOPY; ROLE OF WATER; SOLID FAT CONTENT; SPONGE CAKE; SPONGE CAKES; STRUCTURAL BEHAVIOUR; STRUCTURE DEVELOPMENT; TEXTURAL PROPERTIES; WATER CONCENTRATIONS;

CONCENTRATION (PROCESS); DIFFERENTIAL SCANNING CALORIMETRY; DROP FORMATION; HARDNESS;

WATER CONTENT;

EID: 76349118737     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.12.008     Document Type: Article

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