Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage

Food and Bioprocess Technology

Volumn 7, Issue 3, 2014, Pages 887-900

  Zhang, Xia ^a   Li, Lin ^a,b   Xie, He ^a   Liang, Zhili ^a   Su, Jianyu ^a,b   Liu, Guoqin ^a   Li, Bing ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b GUANGDONG PROVINCE KEY LABORATORY FOR GREEN PROCESSING OF NATURAL PRODUCTS AND PRODUCT SAFETY   (China)

Author keywords

Crystalline form; Fat crystal network; Palm oil based shortening; Storage; Temperature

Indexed keywords

EID: 84895058004     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1078-8     Document Type: Article

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