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
doaj +1 more source
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems [PDF]
, 2018 peer-reviewedEncapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature.
Auty, Mark A. +3 more
core +1 more source
Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions [PDF]
, 2019 Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems.
Bahtz +50 more
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Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin
Jurnal Teknologi dan Industri Pangan, 2023 Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study.
Ferdinandus Archie Pangestu +3 more
doaj +1 more source
Effect of hydroxyapatite nanoparticles on the degradability of random poly(butylene terephthalate-co-aliphatic dicarboxylate)s having a high content of terephthalic units [PDF]
, 2016 Copolyesters derived from 1,4-butanediol and constituted also of aliphatic and aromatic dicarboxylate units in a molar ratio of 3:7 were synthesized by a two-step polycondensation procedure.
Faramarz Afshar Taromi, Faramarz Afshar +5 more
core +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
doaj +1 more source
Phase Equilibrium and Optimization Tools: Application for Enhanced Structured Lipids for Foods [PDF]
, 2011 Solid-liquid phase equilibrium modeling of triacylglycerols mixtures is essential for lipids design. Considering the α polymorphism and liquid phase as ideal, the Margules 2-suffix excess Gibbs energy model with predictive binary parameter correlations ...
Carrillo Le Roux, Galo +2 more
core +2 more sources
Molecules, 2021 Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by ...
Kwang-Seup Shin, Jeung-Hee Lee
doaj +1 more source
FAT CRYSTALS IN THE SPINAL CORD. [PDF]
The Journal of Nervous and Mental Disease, 1907 n ...
openaire +2 more sources
Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk [PDF]
Acta Periodica Technologica, 2015 Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter.
Zarić Danica B. +4 more
doaj +1 more source