Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content

Food Research International

Volumn 43, Issue 8, 2010, Pages 2057-2067

  Vereecken, Jeroen ^a   De Graef, Veerle ^a   Smith, Kevin W ^b   Wouters, Johan ^c   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Fat Science Consulting Ltd   (United Kingdom)

^c UNIVERSITY OF NAMUR   (Belgium)

Author keywords

Polymorphism; Stop and return DSC; Symmetry; Triacylglycerols; Trisaturated

Indexed keywords

CRYSTALLIZATION BEHAVIOURS; CRYSTALLIZATION PROCESS; DIFFERENT EFFECTS; FAT CONTENTS; OLEIC SUNFLOWER; POLYMORPHIC PROPERTIES; POLYMORPHIC TRANSFORMATION; SATURATED FATTY ACID; STOP-AND-RETURN DSC; SYMMETRY; TRIACYLGLYCEROLS; TRISATURATED; TWO-STEP CRYSTALLIZATION;

FATTY ACIDS; GLYCEROL; POLYMORPHISM; VEGETABLE OILS; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

CRYSTALLIZATION;

HELIANTHUS;

EID: 77957162883     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.06.008     Document Type: Article

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