Shear-induced Crystal Structure Formation in Milk Fat and Blends with Rapeseed Oil

Food Biophysics

Volumn 7, Issue 4, 2012, Pages 308-316

  Kaufmann, Niels ^a   De Graef, Veerle ^b   Dewettinck, Koen ^b   Wiking, Lars ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Anhydrous milk fat; Blend; PLM; Rapeseed oil; Rheology; Shear; Spread

Indexed keywords

ANHYDROUS MILK FAT; BLEND; PLM; RAPESEED OIL; SHEAR; SPREAD;

CRYSTAL MICROSTRUCTURE; RHEOLOGY; SHEAR DEFORMATION; VEGETABLE OILS;

SHEAR FLOW;

BRASSICA NAPUS;

EID: 84870391197     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9269-9     Document Type: Article

References (22)

1. V. De Graef, P. van Puyvelde, B. Goderis, K. Dewettinck, Eur. J. Lipid Sci. Technol. 111, 290 (2009).
2. L. Wiking, V. De Graef, M. Rasmussen, K. Dewettinck, Int. Dairy J. 19, 424 (2009).
3. E. T. Gretenhuis, G. A. van Aken, K. F. van Malssen, H. Schenk, J Am Oil Chem Soc. 76, 1031 (1999).
4. J. M. Deman, L. Deman, Texture of fats, 1st edn. (CRC Press, London, 2002), pp. 191-217.
5. C. Lopez, C. Bourgaux, P. Lesieur, M. Ollivon, Lait 82, 317 (2002).
6. M. L. Herrera, R. W. Hartel, J. Am. Oil Chem. Soc. 77, 1189 (2000).
7. F. Malekey, A. Marangoni, Cryst. Growth Des. 11, 2429 (2011).
8. E. M. Mudge, G. Mazzanti, Cryst. Growth Des. 9, 3111 (2009).
9. M. L. Herrera, R. W. Hartel, J. Am. Oil Chem. Soc. 77, 1177 (2000).
10. B. Liang, Y. Shi, R. W. J. Hartel, Am. Oil Chem. Soc. 85, 397 (2008).
11. E. Tarabukina, F. Jego, J. M. Haudin, P. Navad, E. Peuvrel-Disdier, J. Food Sci. 74, 405 (2009).
12. G. Mazzanti, A. G. Marangoni, S. H. J. Idziak, Eur. Phys. J. E. 27, 135 (2008).
13. G. Mazzanti, A. G. Marangoni, S. H. J. Idziak, Phys. Rev. E. 71, 041607 (2005).
14. G. Mazzanti, S. E. Guthrie, E. B. Sirota, A. G. Marangoni, S. H. J. Idziak, Cryst. Growth Des. 3, 721 (2003).
15. P. Buldo, L. Wiking, J. Am. Oil Chem. Soc. 89, 787 (2012).
16. AOCS - Official methods and recommended practices of the American Oil Chemists Society. 5th ed. Chicago (2002).
17. A. Cisneros, G. Mazzanti, R. Campos, A. G. Marangoni, J. Agric. Food Chem. 54, 6030 (2006).
18. D. Johansson, B. Bergenståhl, J. Am. Oil. Chem. Soc. 72, 911 (1995).
19. A. J. Wright, H. D. Batte, A. G. Marangoni, J. Dairy Sci. 88, 1955 (2005).
20. G. Mazzanti, A. G. Marangoni, S. H. J. Idziak, Food Res. Int. 42, 682 (2009).
21. W. Kloek, T. van Vliet, P. Walstra, J. Texture Stud. 36, 544 (2005).
22. V. De Graef, B. Goderis, P. van Puvelde, I. Foubert, K. Dewettinck, Eur. J. Lipid Sci. Technol. 110, 521 (2008).