Evolution of fat crystal network microstructure followed by NMR

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 5, 2011, Pages 1767-1773

  Adam Berret, Matthieu ^a,b,c   Boulard, Marine ^a,c   Riaublanc, Alain ^b   Mariette, François ^a,c  

^a Cemagref   (France)

^b INRA   (France)

^c UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

Author keywords

diffusion; low field NMR; relaxation; specific surface; tortuosity; triacylglycerols

Indexed keywords

LOW-FIELD NMR; RELAXATION; SPECIFIC SURFACE; TORTUOSITY; TRIACYLGLYCEROLS;

CRYSTAL MICROSTRUCTURE; GLYCEROL; OSTWALD RIPENING; POROUS MATERIALS;

DIFFUSION;

TRIACYLGLYCEROL; TRIDECANOIN; TRISTEARIN;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFUSION; FAT INTAKE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SOLUTION AND SOLUBILITY;

CRYSTALLIZATION; DIETARY FATS; DIFFUSION; MAGNETIC RESONANCE SPECTROSCOPY; SOLUTIONS; TRIGLYCERIDES;

EID: 79952158800     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102734d     Document Type: Article

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