Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies [PDF]
Ultrasonics Sonochemistry, 2021 Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing.
Andrey Sergeev +8 more
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Structural Study on Fat Crystallization Process Heterogeneously Induced by Graphite Surfaces [PDF]
Molecules, 2020 Some inorganic and organic crystals have been recently found to promote fat crystallization in thermodynamically stable polymorphs, though they lack long hydrocarbon chains.
Fumitoshi Kaneko +2 more
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Rheo-NMR to investigate fat crystallization under shear [PDF]
Current Research in Food Science, 2021 It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated NMR ...
Ferre Rebry +5 more
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Analyses of milk fat crystallization and milk fat fractions [PDF]
International Journal of Food Properties, 2021 The aim of this study was to determine the possible extent of changes in the composition and physicochemical properties of unmodified milk fat (UMF) and to evaluate the influence of such modifications on the crystallization of solid fractions (SF) and ...
M Małkowska, B Staniewski, J Ziajka
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Structural Properties Before and After Ripening of Ice Cream Made with Different Dairy Fat Bases [PDF]
FoodsIce cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat—with the latter being a key component in defining its structural and sensory properties.
Paulo Henrique da Silva Santos +2 more
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Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties [PDF]
Food Chemistry: XThis study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior.
Guosen Yan +6 more
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Effects of Lipophilic Emulsifiers with Different Hydrophilic Groups on the Crystallization of Fat Blend and the Stability of Whipped Cream [PDF]
Shipin Kexue, 2023 The effects of the lipophilic emulsifiers glycerol monostearate (GMS), polyglycerol fatty acid esters (PGE) and propylene glycol monostearate (PGMS) on the crystallization of an anhydrous milk fat-based fat blend and the stability of whipped cream were ...
LI Yonghao, LIAO Tao, CAI Yongjian, DENG Xinlun, ZHAO Qiangzhong, ZHAO Mouming
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Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel [PDF]
FoodsSupplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties supplemented with ...
Paulo Henrique Silva Santos +2 more
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Foods, 2021 The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state.
Arnout Declerck +4 more
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Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
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