The impact of single and double hydrogen bonds on crystallization and melting regimes of Ajwa and Barni lipids

Food Research International

Volumn 48, Issue 2, 2012, Pages 657-666

  Galeb, Hanaa Ahmed ^a,b   Salimon, Jumat ^a   E M Eid, Eltayeb ^c   Nacer, Nor Elhouda ^d   Saari, Nazamid ^c   Saadi, Sami ^c  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^d ABBES LAGHROUR UNIVERSITY   (Algeria)

Author keywords

Ajwa and Barni lipids; Compaction and dilatation mechanisms; Crystallization regime; In situ monitoring; Long chain triacylglycerols; Temperature transition

Indexed keywords

ALIPHATIC STRUCTURES; AVERAGE NUMBERS; BODY TEMPERATURE; CRYSTAL AGGREGATION; DOUBLE BONDS; FUNCTIONAL FOODS; IN-SITU; IN-SITU MONITORING; LONG CHAINS; SOLID FAT CONTENT; TEMPERATURE TRANSITION; TRIACYLGLYCEROLS;

GLYCEROL; HYDROGEN BONDS; MELTING;

LIPIDS;

EID: 84863191767     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.006     Document Type: Article

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