Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents

Food Research International

Volumn 62, Issue , 2014, Pages 694-700

  Verstringe, Stefanie ^a   Danthine, Sabine ^b   Blecker, Christophe ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Crystallization; Differential scanning calorimetry; Monoacylglycerol; Palm oil; X ray diffraction

Indexed keywords

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ISOTHERMS; PALM OIL; X RAY DIFFRACTION;

CRYSTALLIZATION MECHANISMS; CRYSTALLIZATION PROCESS; MONOACYLGLYCEROL; NONISOTHERMAL CRYSTALLIZATION; STRUCTURE COARSENESS; TEMPLATE EFFECTS;

GLYCEROL;

EID: 84899950610     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.049     Document Type: Article

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