Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High-Melting Fat Crystals

JAOCS, Journal of the American Oil Chemists' Society

Volumn 93, Issue 11, 2016, Pages 1453-1466

  Mishima, Shoko ^a   Suzuki, Atsushi ^a   Sato, Kiyotaka ^a   Ueno, Satoru ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Emulsions colloids; Fat crystallization; Fats and oils; Oleochemistry

Indexed keywords

CRYSTAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; MELTING; SYNCHROTRON RADIATION; SYNCHROTRONS; X RAY DIFFRACTION;

CRYSTAL PARTICLES; EMULSION/COLLOID; FAT CRYSTALLIZATION; FAT CRYSTALS; FATS AND OIL; HIGH MELTING; OLEOCHEMISTRY; RAPESEED OIL; SALAD OIL; XRD;

VEGETABLE OILS;

EID: 84988421401     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-016-2888-4     Document Type: Article

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