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The Influence of Sunflower Seed Hull Content on the Mechanical, Thermal, and Functional Properties of PHBV-Based Biocomposites. [PDF]
Materials (Basel)Janowski G +6 more
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Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings
Journal of the American Oil Chemists' Society, 2020 AbstractThe effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear‐crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning calorimetry (DSC), pulsed field gradient nuclear magnetic resonance (pfg‐NMR), rheometer, and X‐ray
Nguyen, Viet +5 more
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Influence of shear on fat crystallization
Food Research International, 2016Abstract Processing conditions greatly impact fat crystallization kinetics and growth mechanisms. Recently, there has been increased interest in elucidating the role of shear on fat crystallization. This review provides an overview of fat crystallization under static conditions followed by a summary of the current body of work pertaining to the ...
Tu Tran, Dérick Rousseau
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The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, similarity between fat
Mengdi Zhao +8 more
semanticscholar +1 more source
BACKGROUND Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, similarity between fat
Mengdi Zhao +8 more
semanticscholar +1 more source
Langmuir, 2023
Fat crystals provided the strength of the colloidal network in W/O emulsions and stabilized water droplets. To understand the stabilizing effect of fat-regulated emulsions, W/O emulsions with different edible fats were fabricated.
Yujie Gao, Jixian Mao, Zong Meng
semanticscholar +1 more source
Fat crystals provided the strength of the colloidal network in W/O emulsions and stabilized water droplets. To understand the stabilizing effect of fat-regulated emulsions, W/O emulsions with different edible fats were fabricated.
Yujie Gao, Jixian Mao, Zong Meng
semanticscholar +1 more source
Nanostructured Fat Crystal Systems
Annual Review of Food Science and Technology, 2015A new understanding of the nature and organization of fat crystalline supramolecular structure, in particular at the nanoscale, has arisen in the past three years. These new findings have helped establish that the first step in the formation of a triacylglycerol network is the creation of nanocrystalline platelets that aggregate into polycrystalline ...
Nuria C, Acevedo, Alejandro G, Marangoni
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Colloidal networks of fat crystals
Advances in Colloid and Interface Science, 2019The following paper traces the development of the study of colloidal networks of fat crystals. The work starts with traditional pre-fractal particle network models of fat crystal networks. Due to its central importance in the study of colloidal networks of fat crystals (and other colloidal aggregates), a short exposition of fractal geometry is provided.
Edmund D, Co, Alejandro G, Marangoni
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Food Research International, 2022
Crystallization behavior and compatibility of fat blend systems are closely related to the stability fat food. The graded binary and ternary blends of beef tallow (BT), palm oil (PO), and soybean oil (SO) were comprehensively analyzed, including lipid ...
Jixian Mao, Yujie Gao, Zong Meng
semanticscholar +1 more source
Crystallization behavior and compatibility of fat blend systems are closely related to the stability fat food. The graded binary and ternary blends of beef tallow (BT), palm oil (PO), and soybean oil (SO) were comprehensively analyzed, including lipid ...
Jixian Mao, Yujie Gao, Zong Meng
semanticscholar +1 more source
Oil diffusivity through fat crystal networks
Soft Matter, 2015The inevitable issue of oil migration in fat crystal networks shows marked similarities to diffusion in polymer networks.
Nicole L, Green, Dérick, Rousseau
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