Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 10, 2014, Pages 2253-2263

  Maruyama, Jessica Mayumi ^a   Soares, Fabiana Andreia Schafer De Martini ^a   D'Agostinho, Natalia Roque ^a   Gonçalves, Maria Ineîs Almeida ^a   Gioielli, Luiz Antonio ^a   Da Silva, Roberta Claro ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

crystalline morphology; DSC; microscopy; microstructure; monoacylglycerols; thermal behavior

Indexed keywords

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; GLYCEROL; MICROSCOPIC EXAMINATION; MICROSTRUCTURE; OIL SHALE; OILS AND FATS; VEGETABLE OILS;

COCONUT OIL; CRYSTALLINE MORPHOLOGIES; CRYSTALLIZATION BEHAVIOR; DSC; MELTING BEHAVIOR; MONOACYLGLYCEROLS; PALM OLEIN; THERMAL BEHAVIORS;

VEGETABLE OILS; PALM OIL;

COCONUT OIL; EMULSIFYING AGENT; FATTY ACID; MONOACYLGLYCEROL; PALM OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; POLARIZATION MICROSCOPY; TEMPERATURE;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; EMULSIFYING AGENTS; FATTY ACIDS; MICROSCOPY, POLARIZATION; MONOGLYCERIDES; PLANT OILS; TEMPERATURE; TRIGLYCERIDES;

EID: 84896324096     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405221n     Document Type: Article

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