메뉴 건너뛰기




Volumn 115, Issue 11, 2013, Pages 1224-1238

External factors affecting polymorphic crystallization of lipids

Author keywords

Additive effects; Lipid crystallization; Polymorphism; Shear effects; Temperature treatment

Indexed keywords


EID: 84887406973     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201300049     Document Type: Article
Times cited : (118)

References (105)
  • 1
    • 80052841784 scopus 로고    scopus 로고
    • Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states
    • Sato, K., Ueno, S., Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states. Curr. Opin. Colloid Interface Sci. 2011, 16, 384-390.
    • (2011) Curr. Opin. Colloid Interface Sci. , vol.16 , pp. 384-390
    • Sato, K.1    Ueno, S.2
  • 4
    • 84855650446 scopus 로고    scopus 로고
    • Structure and functionality of edible fats
    • Marangoni, A. G., Acevedo, N., Maleky, F., Co, E. et al., Structure and functionality of edible fats. Soft Matter 2012, 8, 1275-1300.
    • (2012) Soft Matter , vol.8 , pp. 1275-1300
    • Marangoni, A.G.1    Acevedo, N.2    Maleky, F.3    Co, E.4
  • 7
    • 0031832143 scopus 로고    scopus 로고
    • Oriented crystallization of vaterite in collagenous matrices
    • Falini, G., Fermani, S., Gazzano, M., Ripamonti, A., Oriented crystallization of vaterite in collagenous matrices. Chem. Eur. J. 1998, 4, 1048-1052.
    • (1998) Chem. Eur. J. , vol.4 , pp. 1048-1052
    • Falini, G.1    Fermani, S.2    Gazzano, M.3    Ripamonti, A.4
  • 8
    • 70449526094 scopus 로고    scopus 로고
    • Polymorph selection and nanocrystallite rearrangement of calcium carbonate in carboxymethyl chitosan aqueous solution: Thermodynamic and kinetic analysis
    • Zhao, D., Zhu, Y., Ruan, Q., Zhang, S. et al., Polymorph selection and nanocrystallite rearrangement of calcium carbonate in carboxymethyl chitosan aqueous solution: Thermodynamic and kinetic analysis. Mater. Res. Bull. 2010, 45, 80-87.
    • (2010) Mater. Res. Bull. , vol.45 , pp. 80-87
    • Zhao, D.1    Zhu, Y.2    Ruan, Q.3    Zhang, S.4
  • 9
    • 40649102167 scopus 로고    scopus 로고
    • Polymorph control: Past, present and future
    • Llinas, A., Goodman, J. M., Polymorph control: Past, present and future. Drug Discovery Today 2008, 13, 198-210.
    • (2008) Drug Discovery Today , vol.13 , pp. 198-210
    • Llinas, A.1    Goodman, J.M.2
  • 10
    • 49849092503 scopus 로고    scopus 로고
    • Polymorphism in β-cyclodextrin-benzoic acid inclusion complex: A kinetically controlled crystal growth according to the Ostwald's rule
    • Aree, T., Chaichit, N., Engkakul, C., Polymorphism in β-cyclodextrin-benzoic acid inclusion complex: A kinetically controlled crystal growth according to the Ostwald's rule. Carbohydr. Res. 2008, 343, 2451-2458.
    • (2008) Carbohydr. Res. , vol.343 , pp. 2451-2458
    • Aree, T.1    Chaichit, N.2    Engkakul, C.3
  • 12
    • 0031210883 scopus 로고    scopus 로고
    • Synchrotron radiation X-ray diffraction study of liquid crystal formation and polymorphic crystallization of SOS (sn-1,3-Distearoyl-2-oleoyl Glycerol)
    • Ueno, S., Minato, A., Seto, H., Amemiya, Y., Sato, K., Synchrotron radiation X-ray diffraction study of liquid crystal formation and polymorphic crystallization of SOS (sn-1, 3-Distearoyl-2-oleoyl Glycerol). J. Phys. Chem. B 1997, 101, 6847-6854.
    • (1997) J. Phys. Chem. B , vol.101 , pp. 6847-6854
    • Ueno, S.1    Minato, A.2    Seto, H.3    Amemiya, Y.4    Sato, K.5
  • 14
    • 0032119642 scopus 로고    scopus 로고
    • Polymorphism and solidification kinetics of the binary system POS-SOS
    • Rousset, P., Rappaz, M., Minner, E., Polymorphism and solidification kinetics of the binary system POS-SOS. J. Am. Oil Chem. Soc. 1998, 75, 857-864.
    • (1998) J. Am. Oil Chem. Soc. , vol.75 , pp. 857-864
    • Rousset, P.1    Rappaz, M.2    Minner, E.3
  • 15
    • 26444471909 scopus 로고    scopus 로고
    • Crystallisation of 1,3-dipalmitoyl-2-oleoylglycerol and tripalmitoylglycerol and their mixtures from acetone
    • Smith, K. W., Cain, F. W., Talbot, G., Crystallisation of 1, 3-dipalmitoyl-2-oleoylglycerol and tripalmitoylglycerol and their mixtures from acetone. Eur. J. Lipid Sci. Technol. 2005, 107, 583-593.
    • (2005) Eur. J. Lipid Sci. Technol. , vol.107 , pp. 583-593
    • Smith, K.W.1    Cain, F.W.2    Talbot, G.3
  • 16
    • 84863862095 scopus 로고    scopus 로고
    • Cooling rate and dilution affect the nanostructure and microstructure differently in model fats
    • Maleky, F., Acevedo, N. C., Marangoni, A. G., Cooling rate and dilution affect the nanostructure and microstructure differently in model fats. Eur. J. Lipid Sci. Technol. 2009, 114, 748-759.
    • (2009) Eur. J. Lipid Sci. Technol. , vol.114 , pp. 748-759
    • Maleky, F.1    Acevedo, N.C.2    Marangoni, A.G.3
  • 17
    • 84655177786 scopus 로고    scopus 로고
    • Effect of cooling rate on the structural and moisture barrier properties of high and low melting point fats
    • Bourlieu, C., Guillard, V., Ferreira, M., Powell, H. et al., Effect of cooling rate on the structural and moisture barrier properties of high and low melting point fats. J. Am. Oil Chem. Soc. 2010, 87, 133-145.
    • (2010) J. Am. Oil Chem. Soc. , vol.87 , pp. 133-145
    • Bourlieu, C.1    Guillard, V.2    Ferreira, M.3    Powell, H.4
  • 18
    • 0036446436 scopus 로고    scopus 로고
    • Effect of cooling rate on the structure and mechanical properties of milk fat and lard
    • Campos, R., Narine, S. S., Marangoni, A. G., Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Res. Int. 2002, 35, 971-981.
    • (2002) Food Res. Int. , vol.35 , pp. 971-981
    • Campos, R.1    Narine, S.S.2    Marangoni, A.G.3
  • 19
    • 0034851634 scopus 로고    scopus 로고
    • Effect of cooling rate on nucleation behavior of milk fat-sunflower oil blends
    • Martini, S., Herrera, M. L., Hartel, R. W., Effect of cooling rate on nucleation behavior of milk fat-sunflower oil blends. J. Agric. Food Chem. 2001, 49, 3223-3229.
    • (2001) J. Agric. Food Chem. , vol.49 , pp. 3223-3229
    • Martini, S.1    Herrera, M.L.2    Hartel, R.W.3
  • 20
    • 0036853584 scopus 로고    scopus 로고
    • Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends
    • Martini, S., Herrera, M. L., Hartel, R. W., Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends. J. Am. Oil Chem. Soc. 2002, 79, 1055-1062.
    • (2002) J. Am. Oil Chem. Soc. , vol.79 , pp. 1055-1062
    • Martini, S.1    Herrera, M.L.2    Hartel, R.W.3
  • 21
    • 34247557621 scopus 로고    scopus 로고
    • Thermal and structural behaviour of crude palm oil: Crystallisation at very slow cooling rate
    • Chong, C. L., Kamarudin, Z., Lesieur, P., Marangoni, A. G. et al., Thermal and structural behaviour of crude palm oil: Crystallisation at very slow cooling rate. Eur. J. Lipid Sci. Technol. 2007, 109, 410-421.
    • (2007) Eur. J. Lipid Sci. Technol. , vol.109 , pp. 410-421
    • Chong, C.L.1    Kamarudin, Z.2    Lesieur, P.3    Marangoni, A.G.4
  • 22
    • 34548205267 scopus 로고    scopus 로고
    • Phase composition during palm olein fractionation and its effect on soft PMF and superolein quality
    • Calliauw, G., Gibon, V., de Greyt, W., Plees, L. et al., Phase composition during palm olein fractionation and its effect on soft PMF and superolein quality. J. Am. Oil Chem. Soc. 2007, 84, 885-891.
    • (2007) J. Am. Oil Chem. Soc. , vol.84 , pp. 885-891
    • Calliauw, G.1    Gibon, V.2    de Greyt, W.3    Plees, L.4
  • 23
    • 15044340362 scopus 로고    scopus 로고
    • Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate
    • Lopez, C., Lesieur, P., Bourgaux, C., Ollivon, M., Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate. J. Dairy Sci. 2005, 88, 511-526.
    • (2005) J. Dairy Sci. , vol.88 , pp. 511-526
    • Lopez, C.1    Lesieur, P.2    Bourgaux, C.3    Ollivon, M.4
  • 25
    • 67349152421 scopus 로고    scopus 로고
    • Effect of cooling rate on lipid crystallization in oil-in-water emulsions
    • Tippetts, M., Martini, S., Effect of cooling rate on lipid crystallization in oil-in-water emulsions. Food Res. Int. 2009, 42, 847-855.
    • (2009) Food Res. Int. , vol.42 , pp. 847-855
    • Tippetts, M.1    Martini, S.2
  • 26
    • 65349120692 scopus 로고    scopus 로고
    • Crystallization and Polymorphism of triacylglycerols contribute to the rheological properties of processed Cheese
    • Gliguem, H., Ghorbel, D., Lopez, C., Michon, C. et al., Crystallization and Polymorphism of triacylglycerols contribute to the rheological properties of processed Cheese. J. Agric. Food Chem. 2009, 57, 3195-3203.
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 3195-3203
    • Gliguem, H.1    Ghorbel, D.2    Lopez, C.3    Michon, C.4
  • 27
    • 84865703832 scopus 로고    scopus 로고
    • Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment
    • Roenholt, S., Kirkensgaard, J. J. K., Pedersen, T. B., Mortensen, K., Knudsen, J. C., Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment. Food. Chem. 2012, 135, 1730-1739.
    • (2012) Food. Chem. , vol.135 , pp. 1730-1739
    • Roenholt, S.1    Kirkensgaard, J.J.K.2    Pedersen, T.B.3    Mortensen, K.4    Knudsen, J.C.5
  • 28
    • 77955311014 scopus 로고    scopus 로고
    • Characterization of the nanoscale in triacylglycerol crystal networks
    • Acevedo, N. C., Marangoni, A. G., Characterization of the nanoscale in triacylglycerol crystal networks. Cryst. Growth Des. 2010, 10, 3327-3333.
    • (2010) Cryst. Growth Des. , vol.10 , pp. 3327-3333
    • Acevedo, N.C.1    Marangoni, A.G.2
  • 29
    • 77955334328 scopus 로고    scopus 로고
    • Towards nanoscale engineering of triacylglycerol crystal networks
    • Acevedo, N. C., Marangoni, A. G., Towards nanoscale engineering of triacylglycerol crystal networks. Cryst. Growth Des. 2010, 10, 3334-3339.
    • (2010) Cryst. Growth Des. , vol.10 , pp. 3334-3339
    • Acevedo, N.C.1    Marangoni, A.G.2
  • 33
    • 31544440681 scopus 로고    scopus 로고
    • Nonisothermal nucleation of triacylglycerol melts
    • Marangoni, A. G., Tang, D., Singh, A. P., Nonisothermal nucleation of triacylglycerol melts. Chem. Phys. Lett. 2006, 419, 259-264.
    • (2006) Chem. Phys. Lett. , vol.419 , pp. 259-264
    • Marangoni, A.G.1    Tang, D.2    Singh, A.P.3
  • 34
    • 33744723816 scopus 로고    scopus 로고
    • A probabilistic approach to model the nonisothermal nucleation of triacylglycerol melts
    • Marangoni, A. G., Aurand, T. C., Martini, S., Ollivon, M., A probabilistic approach to model the nonisothermal nucleation of triacylglycerol melts. Cryst. Growth Des. 2006, 6, 1199-1205.
    • (2006) Cryst. Growth Des. , vol.6 , pp. 1199-1205
    • Marangoni, A.G.1    Aurand, T.C.2    Martini, S.3    Ollivon, M.4
  • 35
    • 34547663220 scopus 로고    scopus 로고
    • Diminishing marginal utility of cooling rate increase on the crystallization behavior and physical properties of a lipid sample
    • Humphrey, K. L., Narine, S. S., Diminishing marginal utility of cooling rate increase on the crystallization behavior and physical properties of a lipid sample. J. Am. Oil Chem. Soc. 2007, 84, 709-716.
    • (2007) J. Am. Oil Chem. Soc. , vol.84 , pp. 709-716
    • Humphrey, K.L.1    Narine, S.S.2
  • 36
    • 77953016340 scopus 로고    scopus 로고
    • Evidence of critical cooling rates in the nonisothermal crystallization of triacylglycerols: A case for the existence and selection of growth modes of a lipid crystal network
    • Bouzidi, L., Narine, S. S., Evidence of critical cooling rates in the nonisothermal crystallization of triacylglycerols: A case for the existence and selection of growth modes of a lipid crystal network. Langmuir 2010, 26, 4311-4319.
    • (2010) Langmuir , vol.26 , pp. 4311-4319
    • Bouzidi, L.1    Narine, S.S.2
  • 37
    • 79960037201 scopus 로고    scopus 로고
    • Isothermal crystallization behaviour of milk fat in bulk and emulsified state
    • Fredrick, E., Van de Walle, D., Walstra, P., Zijtveld, J. H. et al., Isothermal crystallization behaviour of milk fat in bulk and emulsified state. Int. Dairy J. 2011, 21, 685-695.
    • (2011) Int. Dairy J. , vol.21 , pp. 685-695
    • Fredrick, E.1    Van de Walle, D.2    Walstra, P.3    Zijtveld, J.H.4
  • 38
    • 79955140823 scopus 로고    scopus 로고
    • In situ synchrotron radiation X-ray diffraction study of crystallization kinetics of polymorphs of 1,3-dioleoyl-2-palmitoyl glycerol (OPO)
    • Bayes-Garcia, L., Calvet, T., Cuevas-Diarte, M.-A., Ueno, S., Sato, K., In situ synchrotron radiation X-ray diffraction study of crystallization kinetics of polymorphs of 1, 3-dioleoyl-2-palmitoyl glycerol (OPO). Cryst. Eng. Commun. 2011, 13, 3592-3599.
    • (2011) Cryst. Eng. Commun. , vol.13 , pp. 3592-3599
    • Bayes-Garcia, L.1    Calvet, T.2    Cuevas-Diarte, M.-A.3    Ueno, S.4    Sato, K.5
  • 39
    • 84870874213 scopus 로고    scopus 로고
    • In situ observation of transformation pathways of polymorphic forms of 1,3-dipalmitoyl-2-oleoyl glycerol (POP) examined with synchrotron radiation X-ray diffraction and DSC
    • Bayes-Garcia, L., Calvet, T., Cuevas-Diarte, M.-A., Ueno, S., Sato, K., In situ observation of transformation pathways of polymorphic forms of 1, 3-dipalmitoyl-2-oleoyl glycerol (POP) examined with synchrotron radiation X-ray diffraction and DSC. Cryst. Eng. Commun. 2013, 15, 302-314.
    • (2013) Cryst. Eng. Commun. , vol.15 , pp. 302-314
    • Bayes-Garcia, L.1    Calvet, T.2    Cuevas-Diarte, M.-A.3    Ueno, S.4    Sato, K.5
  • 40
    • 84881458147 scopus 로고    scopus 로고
    • Crystallization and transformation of polymorphic forms of trioleoyl glycerol and 1,2-dioleoyl-3-rac-linoleoyl glycerol
    • Bayes-Garcia, L., Calvet, T., Cuevas-Diarte, M.-A., Ueno, S., Sato, K., Crystallization and transformation of polymorphic forms of trioleoyl glycerol and 1, 2-dioleoyl-3-rac-linoleoyl glycerol. J. Phys. Chem. B 2013, 117, 9170-9181.
    • (2013) J. Phys. Chem. B , vol.117 , pp. 9170-9181
    • Bayes-Garcia, L.1    Calvet, T.2    Cuevas-Diarte, M.-A.3    Ueno, S.4    Sato, K.5
  • 41
    • 0024663334 scopus 로고
    • Polymrphism of POP and SOS.I. Occurrence and polymorphic transformation
    • Sato, K., Arishima, T., Wang, Z. H., Ojima, K. et al., Polymrphism of POP and SOS.I. Occurrence and polymorphic transformation. J. Am. Oil Chem. Soc. 1989, 66, 664-674.
    • (1989) J. Am. Oil Chem. Soc. , vol.66 , pp. 664-674
    • Sato, K.1    Arishima, T.2    Wang, Z.H.3    Ojima, K.4
  • 43
    • 33748329640 scopus 로고    scopus 로고
    • Influence of tempering on the mechanical properties of whipped dairy creams
    • Drelon, N., Gravier, E., Daheron, L., Boisserie, L. et al., Influence of tempering on the mechanical properties of whipped dairy creams. Int. Dairy J. 2006, 16, 1454-1463.
    • (2006) Int. Dairy J. , vol.16 , pp. 1454-1463
    • Drelon, N.1    Gravier, E.2    Daheron, L.3    Boisserie, L.4
  • 45
    • 75449107534 scopus 로고    scopus 로고
    • Factors governing partial coalescence in oil-in-water emulsions
    • and references therein.
    • Fredrick, E., Walstra, P., Dewettinck, K., Factors governing partial coalescence in oil-in-water emulsions. Adv. Colloid Interface Sci. 2010, 153, 30-42 and references therein.
    • (2010) Adv. Colloid Interface Sci. , vol.153 , pp. 30-42
    • Fredrick, E.1    Walstra, P.2    Dewettinck, K.3
  • 46
    • 0037361286 scopus 로고    scopus 로고
    • Physical analyses of gel-like behavior of binary mixtures of high-melting and low-melting fats
    • Higaki, K., Sasakura, Y., Koyno, T., Hachiya, I., Sato, K., Physical analyses of gel-like behavior of binary mixtures of high-melting and low-melting fats. J. Am. Oil Chem. Soc. 2003, 80, 263-270.
    • (2003) J. Am. Oil Chem. Soc. , vol.80 , pp. 263-270
    • Higaki, K.1    Sasakura, Y.2    Koyno, T.3    Hachiya, I.4    Sato, K.5
  • 47
    • 0842311345 scopus 로고    scopus 로고
    • In situ observation of microstructure of β-fat gel made of binary mixtures of high-melting and low-melting fats
    • Higaki, K., Koyano, T., Hachiya, Y., Sato, K., In situ observation of microstructure of β-fat gel made of binary mixtures of high-melting and low-melting fats. Food Res. Int. 2004, 37, 2-10.
    • (2004) Food Res. Int. , vol.37 , pp. 2-10
    • Higaki, K.1    Koyano, T.2    Hachiya, Y.3    Sato, K.4
  • 49
    • 80051551222 scopus 로고    scopus 로고
    • Crystallization of fats: Influence of minor components and additives
    • see references therein).
    • Smith, K. W., Bhaggan, K., Talbot, G., van Malssen, K., Crystallization of fats: Influence of minor components and additives. J. Am. Oil Chem. Soc. 2011, 88, 1085-1101 (see references therein).
    • (2011) J. Am. Oil Chem. Soc. , vol.88 , pp. 1085-1101
    • Smith, K.W.1    Bhaggan, K.2    Talbot, G.3    van Malssen, K.4
  • 50
    • 84859452154 scopus 로고    scopus 로고
    • Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions
    • Wassell, P., Okamura, A., Young, N. W. G., Bonwick, G. et al., Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions. Langmuir 2012, 28, 5539-5547.
    • (2012) Langmuir , vol.28 , pp. 5539-5547
    • Wassell, P.1    Okamura, A.2    Young, N.W.G.3    Bonwick, G.4
  • 51
    • 84866976182 scopus 로고    scopus 로고
    • Triacylglycerol interfacial crystallization and shear structuring in water-in-oil emulsions
    • Ghosh, S., Tran, T., Rousseau, D., Triacylglycerol interfacial crystallization and shear structuring in water-in-oil emulsions. Cryst. Growth Des. 2012, 12, 4944-4954.
    • (2012) Cryst. Growth Des. , vol.12 , pp. 4944-4954
    • Ghosh, S.1    Tran, T.2    Rousseau, D.3
  • 52
    • 84869477142 scopus 로고    scopus 로고
    • Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear
    • Acevedo, N. C., Block, J. M., Marangoni, A. G., Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear. Langmuir 2012, 28, 16207-16217.
    • (2012) Langmuir , vol.28 , pp. 16207-16217
    • Acevedo, N.C.1    Block, J.M.2    Marangoni, A.G.3
  • 53
    • 84872668575 scopus 로고    scopus 로고
    • Influence of monopalmitin on the isothermal crystallization mechanism of palm oil
    • Verstringe, S., Danthine, S., Blecker, C., Depypere, F., Dewettinck, K., Influence of monopalmitin on the isothermal crystallization mechanism of palm oil. Food Res. Int. 2013, 51, 344-353.
    • (2013) Food Res. Int. , vol.51 , pp. 344-353
    • Verstringe, S.1    Danthine, S.2    Blecker, C.3    Depypere, F.4    Dewettinck, K.5
  • 54
    • 30044452734 scopus 로고    scopus 로고
    • Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
    • Cerdeira, M., Pastore, V., Vera, L. V., Martini, S. et al., Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. Eur. J. Lipid Sci. Technol. 2005, 107, 877-885.
    • (2005) Eur. J. Lipid Sci. Technol. , vol.107 , pp. 877-885
    • Cerdeira, M.1    Pastore, V.2    Vera, L.V.3    Martini, S.4
  • 55
    • 4444238244 scopus 로고    scopus 로고
    • Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion
    • Sakamoto, M., Ohba, A., Kuriyama, J., Maruo, K. et al., Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion. Coll. Surf., B 2004, 37, 27-33.
    • (2004) Coll. Surf., B , vol.37 , pp. 27-33
    • Sakamoto, M.1    Ohba, A.2    Kuriyama, J.3    Maruo, K.4
  • 56
    • 0036537970 scopus 로고    scopus 로고
    • Effect of DAG on milk fat TAG crystallization
    • Wright, A. J., Marangoni, A. G., Effect of DAG on milk fat TAG crystallization. J. Am. Oil Chem. Soc. 2002, 79, 395-402.
    • (2002) J. Am. Oil Chem. Soc. , vol.79 , pp. 395-402
    • Wright, A.J.1    Marangoni, A.G.2
  • 57
    • 26444594370 scopus 로고    scopus 로고
    • The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend
    • Garbolino, C., Bartoccini, M., Floeter, E., The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend. Eur. J. Lipid Sci. Technol. 2005, 107, 616-626.
    • (2005) Eur. J. Lipid Sci. Technol. , vol.107 , pp. 616-626
    • Garbolino, C.1    Bartoccini, M.2    Floeter, E.3
  • 58
    • 61649097568 scopus 로고    scopus 로고
    • Influence of monoglycerides on the crystallization behavior of palm oil
    • Fredrick, E., Foubert, J., Van De Sype, J., Dewettinck, K., Influence of monoglycerides on the crystallization behavior of palm oil. Cryst. Growth Des. 2008, 8, 1833-1839.
    • (2008) Cryst. Growth Des. , vol.8 , pp. 1833-1839
    • Fredrick, E.1    Foubert, J.2    Van De Sype, J.3    Dewettinck, K.4
  • 59
    • 69949182837 scopus 로고    scopus 로고
    • Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets
    • Arima, S., Ueno, S., Ogawa, A., Sato, K., Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets. Langmuir 2009, 25, 9777-9784.
    • (2009) Langmuir , vol.25 , pp. 9777-9784
    • Arima, S.1    Ueno, S.2    Ogawa, A.3    Sato, K.4
  • 60
    • 0345305386 scopus 로고    scopus 로고
    • Controlling polymorphic crystallization of n-alkane crystals in emulsion droplets throughinterfacial heterogeneous nucleation
    • Ueno, S., Hamada, Y., Sato, K., Controlling polymorphic crystallization of n-alkane crystals in emulsion droplets throughinterfacial heterogeneous nucleation. Cryst. Growth Des. 2003, 2, 935-939.
    • (2003) Cryst. Growth Des. , vol.2 , pp. 935-939
    • Ueno, S.1    Hamada, Y.2    Sato, K.3
  • 61
    • 77951938454 scopus 로고    scopus 로고
    • Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil
    • Basso, R. C., Ribeiro, A. P. B., Masuchi, M. H., Gioielli, L. A. et al., Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil. Food Chem. 2010, 122, 1185-1192.
    • (2010) Food Chem. , vol.122 , pp. 1185-1192
    • Basso, R.C.1    Ribeiro, A.P.B.2    Masuchi, M.H.3    Gioielli, L.A.4
  • 63
    • 0013260773 scopus 로고    scopus 로고
    • In situ small angle x-ray scattering (SAXS) studies of polymorphism associated with the crystallization of cocoa butter fat using shearing conditions
    • MacMillan, S. D., Roberts, K. J., Rossi, A., Wells, M. A. et al., In situ small angle x-ray scattering (SAXS) studies of polymorphism associated with the crystallization of cocoa butter fat using shearing conditions. Cryst. Growth Des. 2002, 2, 221-226.
    • (2002) Cryst. Growth Des. , vol.2 , pp. 221-226
    • MacMillan, S.D.1    Roberts, K.J.2    Rossi, A.3    Wells, M.A.4
  • 65
    • 0742270859 scopus 로고    scopus 로고
    • A comparison of lipid shortening functionality as a function of molecular ensemble and shear: Crystallization and melting
    • Humphrey, K. L., Narine, S. S., A comparison of lipid shortening functionality as a function of molecular ensemble and shear: Crystallization and melting. Food Res. Int. 2004, 37, 11-27.
    • (2004) Food Res. Int. , vol.37 , pp. 11-27
    • Humphrey, K.L.1    Narine, S.S.2
  • 66
    • 33746876391 scopus 로고    scopus 로고
    • The effect of shear on the crystallization of cocoa butter
    • Sonwai, S., Mackley, M. R., The effect of shear on the crystallization of cocoa butter. J. Am. Oil Chem. Soc. 2006, 83, 583-596.
    • (2006) J. Am. Oil Chem. Soc. , vol.83 , pp. 583-596
    • Sonwai, S.1    Mackley, M.R.2
  • 67
    • 33746782942 scopus 로고    scopus 로고
    • The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter
    • Dhonsi, Q., Stapley, A. G. F., The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter. J. Food Eng. 2006, 77, 936-942.
    • (2006) J. Food Eng. , vol.77 , pp. 936-942
    • Dhonsi, Q.1    Stapley, A.G.F.2
  • 68
    • 34547489383 scopus 로고    scopus 로고
    • A conceptual model for shear-induced phase behavior in crystallizing cocoa butter
    • Mazzanti, G., Guthrie, S. E., Marangoni, A., Idziak, S. H. J., A conceptual model for shear-induced phase behavior in crystallizing cocoa butter. Cryst. Growth Des. 2007, 7, 1230-1241.
    • (2007) Cryst. Growth Des. , vol.7 , pp. 1230-1241
    • Mazzanti, G.1    Guthrie, S.E.2    Marangoni, A.3    Idziak, S.H.J.4
  • 69
    • 55049111751 scopus 로고    scopus 로고
    • Modeling of a two-regime crystallization in a multicomponent lipid system under shear flow
    • Mazzanti, G., Marangoni, A. G., Idziak, S. H. J., Modeling of a two-regime crystallization in a multicomponent lipid system under shear flow. Eur. Phys. J. E 2008, 27, 135-144.
    • (2008) Eur. Phys. J. E , vol.27 , pp. 135-144
    • Mazzanti, G.1    Marangoni, A.G.2    Idziak, S.H.J.3
  • 70
    • 67649242841 scopus 로고    scopus 로고
    • Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallization
    • de Graef, V., van Puyvelde, P., Goderis, B., Dewettinck, K., Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallization. Eur. J. Lipid Sci. Technol. 2009, 111, 290-302.
    • (2009) Eur. J. Lipid Sci. Technol. , vol.111 , pp. 290-302
    • de Graef, V.1    van Puyvelde, P.2    Goderis, B.3    Dewettinck, K.4
  • 71
    • 70049115968 scopus 로고    scopus 로고
    • Shear-induced crystal formation and transformation in cocoa butter
    • Padar, S., Mehrle, Y. E., Windhab, E. J., Shear-induced crystal formation and transformation in cocoa butter. Cryst. Growth Des. 2009, 9, 4023-4031.
    • (2009) Cryst. Growth Des. , vol.9 , pp. 4023-4031
    • Padar, S.1    Mehrle, Y.E.2    Windhab, E.J.3
  • 72
    • 67650091027 scopus 로고    scopus 로고
    • Rheo-NMR measurements of cocoa butter crystallized under shear flow
    • Mudge, E., Mazzanti, G., Rheo-NMR measurements of cocoa butter crystallized under shear flow. Cryst. Growth Des. 2009, 9, 3111-3118.
    • (2009) Cryst. Growth Des. , vol.9 , pp. 3111-3118
    • Mudge, E.1    Mazzanti, G.2
  • 73
    • 67349217834 scopus 로고    scopus 로고
    • Synchrotron study on crystallization kinetics of milk fat under shear flow
    • Mazzanti, G., Marangoni, A. G., Idziak, S. H. J., Synchrotron study on crystallization kinetics of milk fat under shear flow. Food Res. Int. 2009, 42, 682-694.
    • (2009) Food Res. Int. , vol.42 , pp. 682-694
    • Mazzanti, G.1    Marangoni, A.G.2    Idziak, S.H.J.3
  • 74
    • 80053469120 scopus 로고    scopus 로고
    • Effects of shear rate variation on the nanostructure of crystallizing triglycerides
    • Mazzanti, G., Li, M., Marangoni, A. G., Idziak, S. H. J., Effects of shear rate variation on the nanostructure of crystallizing triglycerides. Cryst. Growth Des. 2011, 11, 4544-4550.
    • (2011) Cryst. Growth Des. , vol.11 , pp. 4544-4550
    • Mazzanti, G.1    Li, M.2    Marangoni, A.G.3    Idziak, S.H.J.4
  • 75
    • 47649107689 scopus 로고    scopus 로고
    • Process development for continuous crystallization of fat under laminar shear
    • Maleky, F., Marangoni, A. G., Process development for continuous crystallization of fat under laminar shear. J. Food Eng. 2008, 89, 399-407.
    • (2008) J. Food Eng. , vol.89 , pp. 399-407
    • Maleky, F.1    Marangoni, A.G.2
  • 76
    • 79957994403 scopus 로고    scopus 로고
    • Laminar shear effects on crystalline alignments and nanostructure of a triacylglycerol crystal network
    • Maleky, F., Smith, A. K., Marangoni, A. G., Laminar shear effects on crystalline alignments and nanostructure of a triacylglycerol crystal network. Cryst. Growth Des. 2011, 11, 2335-2345.
    • (2011) Cryst. Growth Des. , vol.11 , pp. 2335-2345
    • Maleky, F.1    Smith, A.K.2    Marangoni, A.G.3
  • 77
    • 79958011354 scopus 로고    scopus 로고
    • Thermal and mechanical properties of cocoa butter crystallized under an external laminar shear field
    • Maleky, F., Marangoni, A. G., Thermal and mechanical properties of cocoa butter crystallized under an external laminar shear field. Cryst. Growth Des. 2011, 11, 2429-2437.
    • (2011) Cryst. Growth Des. , vol.11 , pp. 2429-2437
    • Maleky, F.1    Marangoni, A.G.2
  • 78
    • 79959527732 scopus 로고    scopus 로고
    • Nanoscale effects on oil migration through triacylglycerol polycrystalline colloidal networks
    • Maleky, F., Marangoni, A. G., Nanoscale effects on oil migration through triacylglycerol polycrystalline colloidal networks. Soft Matter 2011, 7, 6012-6024.
    • (2011) Soft Matter , vol.7 , pp. 6012-6024
    • Maleky, F.1    Marangoni, A.G.2
  • 79
    • 79960612043 scopus 로고    scopus 로고
    • The Effect of shearing in the thermo-mechanical properties of candelilla wax and candelilla wax-tripalmitin organogels
    • Chopin-Doroteo, M., Morales-Rueda, J. A., Dibildox-Alvarado, E., Charo-Alonso, M. A. et al., The Effect of shearing in the thermo-mechanical properties of candelilla wax and candelilla wax-tripalmitin organogels. Food Biophys. 2011, 6, 359-376.
    • (2011) Food Biophys. , vol.6 , pp. 359-376
    • Chopin-Doroteo, M.1    Morales-Rueda, J.A.2    Dibildox-Alvarado, E.3    Charo-Alonso, M.A.4
  • 80
    • 80051548567 scopus 로고    scopus 로고
    • Effect of fatty acid composition of monoglycerides and shear on the polymorph behavior in water-in-palm oil-based blend
    • Shiota, M., Iwasawa, A., Kotera, M., Konno, M. et al., Effect of fatty acid composition of monoglycerides and shear on the polymorph behavior in water-in-palm oil-based blend. J. Am. Oil Chem. Soc. 2011, 88, 1103-1111.
    • (2011) J. Am. Oil Chem. Soc. , vol.88 , pp. 1103-1111
    • Shiota, M.1    Iwasawa, A.2    Kotera, M.3    Konno, M.4
  • 82
    • 84870391197 scopus 로고    scopus 로고
    • Shear-induced crystal structure formation in milk fat and blends with rapeseed oil
    • Kaufmann, N., De Graef, V., Dewettinck, K., Wiking, L., Shear-induced crystal structure formation in milk fat and blends with rapeseed oil. Food Biophys. 2012, 7, 308-316.
    • (2012) Food Biophys. , vol.7 , pp. 308-316
    • Kaufmann, N.1    De Graef, V.2    Dewettinck, K.3    Wiking, L.4
  • 83
    • 84867293986 scopus 로고    scopus 로고
    • Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological Properties
    • Acevedo, N. C., Block, J. M., Marangoni, A. G., Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological Properties. Faraday Discuss. 2012, 158, 171-194.
    • (2012) Faraday Discuss. , vol.158 , pp. 171-194
    • Acevedo, N.C.1    Block, J.M.2    Marangoni, A.G.3
  • 84
    • 38949216365 scopus 로고    scopus 로고
    • Ultrasonic innovations in the food industry: from the laboratory to commercial production
    • Patist, A., Bates, D., Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innov. Food Sci. Emerg. Technol. 2008, 9, 147-154.
    • (2008) Innov. Food Sci. Emerg. Technol. , vol.9 , pp. 147-154
    • Patist, A.1    Bates, D.2
  • 85
    • 84862244342 scopus 로고    scopus 로고
    • Applications of ultrasound in analysis, processing and quality control of food: A review
    • Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D., Youssef, M. M., Applications of ultrasound in analysis, processing and quality control of food: A review. Food Res. Int. 2012, 48, 410-427.
    • (2012) Food Res. Int. , vol.48 , pp. 410-427
    • Awad, T.S.1    Moharram, H.A.2    Shaltout, O.E.3    Asker, D.4    Youssef, M.M.5
  • 86
    • 0026678087 scopus 로고
    • Ultrasonic analysis of edible fats and oils
    • McClements, D. J., Povey, M. J. W., Ultrasonic analysis of edible fats and oils. Ultrasonics 1992, 30, 383-388.
    • (1992) Ultrasonics , vol.30 , pp. 383-388
    • McClements, D.J.1    Povey, M.J.W.2
  • 87
    • 0036572008 scopus 로고    scopus 로고
    • Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content
    • Singh, A. P., McClements, D. J., Marangoni, A. G., Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content. J. Am. Oil Chem. Soc. 2002, 79, 431-437.
    • (2002) J. Am. Oil Chem. Soc. , vol.79 , pp. 431-437
    • Singh, A.P.1    McClements, D.J.2    Marangoni, A.G.3
  • 88
    • 1942509647 scopus 로고    scopus 로고
    • Shear and longitudinal ultrasonic measurements of solid fat dispersions
    • 2004
    • Saggin, R., Coupland, J. N., 2004, Shear and longitudinal ultrasonic measurements of solid fat dispersions. J. Am. Oil Chem. Soc. 2004, 81, 27-32.
    • (2004) J. Am. Oil Chem. Soc. , vol.81 , pp. 27-32
    • Saggin, R.1    Coupland, J.N.2
  • 89
    • 30344452576 scopus 로고    scopus 로고
    • In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
    • Martini, S., Bertoli, C., Herrera, M. L., Neeson, I. et al., In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics. J. Am. Oil Chem. Soc. 2005, 82, 305-312.
    • (2005) J. Am. Oil Chem. Soc. , vol.82 , pp. 305-312
    • Martini, S.1    Bertoli, C.2    Herrera, M.L.3    Neeson, I.4
  • 90
    • 30444461229 scopus 로고    scopus 로고
    • New technologies to determine solid fat content on-line
    • Martini, S., Herrera, M. L., Marangoni, A. G., New technologies to determine solid fat content on-line. J. Am. Oil Chem. Soc. 2005, 82, 313-317.
    • (2005) J. Am. Oil Chem. Soc. , vol.82 , pp. 313-317
    • Martini, S.1    Herrera, M.L.2    Marangoni, A.G.3
  • 91
    • 30344461868 scopus 로고    scopus 로고
    • Attenuation of ultrasonic waves: Influence of microstructure and solid fat content
    • Martini, S., Bertoli, C., Herrera, M. L., Neeson, I., Marangoni, A. G., Attenuation of ultrasonic waves: Influence of microstructure and solid fat content. J. Am. Oil Chem. Soc. 2005, 82, 319-328.
    • (2005) J. Am. Oil Chem. Soc. , vol.82 , pp. 319-328
    • Martini, S.1    Bertoli, C.2    Herrera, M.L.3    Neeson, I.4    Marangoni, A.G.5
  • 92
    • 34250612638 scopus 로고    scopus 로고
    • Structural and mechanical properties of fats quantified by ultrasonics
    • Maleky, F., Campos, R., Marangoni, A. G., Structural and mechanical properties of fats quantified by ultrasonics. J. Am. Oil Chem. Soc. 2007, 84, 331-338.
    • (2007) J. Am. Oil Chem. Soc. , vol.84 , pp. 331-338
    • Maleky, F.1    Campos, R.2    Marangoni, A.G.3
  • 94
    • 0035329029 scopus 로고    scopus 로고
    • Effects of ultrasound irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter
    • Higaki, K., Ueno, S., Koyano, T., Sato, K., Effects of ultrasound irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter. J. Am. Oil Chem. Soc. 2001, 78, 513-518.
    • (2001) J. Am. Oil Chem. Soc. , vol.78 , pp. 513-518
    • Higaki, K.1    Ueno, S.2    Koyano, T.3    Sato, K.4
  • 95
    • 0038241851 scopus 로고    scopus 로고
    • In situ studies of ultrasound-stimulated fat crystallization using synchrotron radiation
    • Ueno, S., Ristic, R., Higaki, K., Sato, K., In situ studies of ultrasound-stimulated fat crystallization using synchrotron radiation. J. Phys. Chem. B 2003, 107, 4927-4935.
    • (2003) J. Phys. Chem. B , vol.107 , pp. 4927-4935
    • Ueno, S.1    Ristic, R.2    Higaki, K.3    Sato, K.4
  • 96
    • 45849134501 scopus 로고    scopus 로고
    • Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat
    • Martini, S., Suzuki, A. H., Hartel, R. W., Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat. J. Am. Oil Chem. Soc. 2008, 85, 621-628.
    • (2008) J. Am. Oil Chem. Soc. , vol.85 , pp. 621-628
    • Martini, S.1    Suzuki, A.H.2    Hartel, R.W.3
  • 97
    • 77952911044 scopus 로고    scopus 로고
    • Altering functional properties of fats using power ultrasound
    • Suziki, A. H., Lee, J., Padilla, S. G., Martini, S., Altering functional properties of fats using power ultrasound. J. Food Sci. 2010, 75, E208-E214.
    • (2010) J. Food Sci. , vol.75
    • Suziki, A.H.1    Lee, J.2    Padilla, S.G.3    Martini, S.4
  • 98
    • 84879695849 scopus 로고    scopus 로고
    • Effects of ultrasonic parameters on the crystallization behavior of palm oil
    • Chen, F., Zhang, H., Sun, X., Wang, X., Xu, X., Effects of ultrasonic parameters on the crystallization behavior of palm oil. J. Am. Oil Chem. Soc. 2013, 90, 941-949.
    • (2013) J. Am. Oil Chem. Soc. , vol.90 , pp. 941-949
    • Chen, F.1    Zhang, H.2    Sun, X.3    Wang, X.4    Xu, X.5
  • 99
    • 84879693691 scopus 로고    scopus 로고
    • Effect of lactose monolaurate and high intensity ultrasound on crystallization behavior of anhydrous milk fat
    • Wagh, A., Walsh, M. K., Martini, S., Effect of lactose monolaurate and high intensity ultrasound on crystallization behavior of anhydrous milk fat. J. Am. Oil Chem. Soc. 2013, 90, 977-987.
    • (2013) J. Am. Oil Chem. Soc. , vol.90 , pp. 977-987
    • Wagh, A.1    Walsh, M.K.2    Martini, S.3
  • 100
    • 8344267612 scopus 로고    scopus 로고
    • Commercial opportunities and research challenges in the high pressure processing of foods
    • Torres, J. A., Velazquez, G., Commercial opportunities and research challenges in the high pressure processing of foods. J. Food Eng. 2005, 67, 95-112.
    • (2005) J. Food Eng. , vol.67 , pp. 95-112
    • Torres, J.A.1    Velazquez, G.2
  • 102
    • 77949296704 scopus 로고    scopus 로고
    • Pressure-induced phase transitions in triacylglycerides
    • Ferstl, P., Gillig, S., Kaufmann, C., Duerr, C. et al., Pressure-induced phase transitions in triacylglycerides. Ann. N.Y. Acad. Sci. 2010, 1189, 62-67.
    • (2010) Ann. N.Y. Acad. Sci. , vol.1189 , pp. 62-67
    • Ferstl, P.1    Gillig, S.2    Kaufmann, C.3    Duerr, C.4
  • 103
    • 79957462681 scopus 로고    scopus 로고
    • Pressure-induced crystallization of triacylglycerides
    • Ferstl, P., Eder, C., Russ, W., Wierschem, A., Pressure-induced crystallization of triacylglycerides. High Pres. Res. 2011, 31, 339-349.
    • (2011) High Pres. Res. , vol.31 , pp. 339-349
    • Ferstl, P.1    Eder, C.2    Russ, W.3    Wierschem, A.4
  • 104
    • 84861450169 scopus 로고    scopus 로고
    • Temperature- and pressure-dependent densities, self-diffusion coefficients, and phase behavior of monoacid saturated triacylglycerides: Toward molecular-level insights into processing
    • Greiner, M., Reilly, A. M., Briesen, H., Temperature- and pressure-dependent densities, self-diffusion coefficients, and phase behavior of monoacid saturated triacylglycerides: Toward molecular-level insights into processing. J. Agric. Food Chem. 2012, 60, 5243-5249.
    • (2012) J. Agric. Food Chem. , vol.60 , pp. 5243-5249
    • Greiner, M.1    Reilly, A.M.2    Briesen, H.3
  • 105
    • 84898662811 scopus 로고    scopus 로고
    • Molecular dynamics simulations as a predictive tool for the behavior of fats in high-pressure processes. Proceedings of Foodsim 2012 Conference, Freising.
    • Greiner, M., Elts, E., Briesen, H., Molecular dynamics simulations as a predictive tool for the behavior of fats in high-pressure processes. Proceedings of Foodsim 2012 Conference, Freising 2012, pp. 10-14.
    • (2012) , pp. 10-14
    • Greiner, M.1    Elts, E.2    Briesen, H.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.