Results 1 to 10 of about 696,395 (294)
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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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 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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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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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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A proposal standard methodology for the characterization of edible oil organogelation with waxes
Grasas y Aceites, 2020 Saturated and trans fatty acids play a significant role in the plastic properties of food. However, health recommendations suggest limiting their intake.
D. Canizares, P. Angers, C. Ratti
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Ultrasonics Sonochemistry, 2021 High-intensity ultrasound (HIU) has been used in the past to change fat crystallization and physical properties of fat crystalline networks. The objective of this work was to evaluate how HIU placed on different positions in a scraped surface heat ...
Thais Lomonaco Teodoro da Silva +2 more
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FAT CRYSTALS IN THE SPINAL CORD. [PDF]
The Journal of Nervous and Mental Disease, 1907 n ...
openaire +2 more sources
Effects of Fat Composition and Crystallization Characteristics on the Quality and Whipping Performance of Cream [PDF]
Shipin KexueIn order to establish the internal relationship between the composition and crystallization characteristics of fat and the product quality and whipping properties, the fat composition and crystallization characteristics, emulsion quality, whipped product
SU Yi, CHAI Xiuhang, HAN Wanjun, LIU Yuanfa
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