Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear

Langmuir

Volumn 28, Issue 46, 2012, Pages 16207-16217

  Acevedo, Nuria C ^a   Block, Jane M ^b   Marangoni, Alejandro G ^c  

^a IOWA STATE UNIVERSITY   (United States)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING RATES; CRYOGENIC TRANSMISSION ELECTRON MICROSCOPY; CRYSTALLIZATION CONDITIONS; FUNCTIONALIZED; LONGITUDINAL GROWTH; MICROCRYSTALLINE STRUCTURES; MONOGLYCERIDES; NANO-PLATELETS; NUCLEATION RATE; OIL BINDING; OIL LOSS; POLYMORPHIC TRANSFORMATION; POWDER X RAY DIFFRACTION; PROCESSING CONDITION; SCRAPED SURFACE HEAT EXCHANGERS; SOLID FAT CONTENT; SOYBEAN OIL; STABLE FORM; STRUCTURAL ELEMENTS;

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; HYDROGENATION; OILS AND FATS; OILSEEDS; TRANSMISSION ELECTRON MICROSCOPY;

X RAY DIFFRACTION;

EMULSIFYING AGENT; FAT; MONOACYLGLYCEROL; SOYBEAN OIL;

ARTICLE; CHEMISTRY; CRYOELECTRON MICROSCOPY; CRYSTALLIZATION; HYDROGENATION; TRANSMISSION ELECTRON MICROSCOPY; X RAY DIFFRACTION; YOUNG MODULUS;

CRYOELECTRON MICROSCOPY; CRYSTALLIZATION; ELASTIC MODULUS; EMULSIFYING AGENTS; FATS; HYDROGENATION; MICROSCOPY, ELECTRON, TRANSMISSION; MONOGLYCERIDES; SOYBEAN OIL; X-RAY DIFFRACTION;

EID: 84869477142     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la303365d     Document Type: Article

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