Results 241 to 250 of about 696,395 (294)
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
openaire +5 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
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 ...
Dérick Rousseau
exaly +2 more sources
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
openaire +2 more sources
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
openaire +2 more sources
The Fractal Nature of Fat Crystal Networks
Colloids and Surfaces, 1992Glycerol tristearate aggregates in olive oil are shown to have a fractal structure. The fractal dimension, is deduced from light scattering experiments, is d = 1.7, which is in line with predictions of recently developed aggregation models. The fractal dimension increases with time to d = 2.0, indicating that the aggregate structure becomes more ...
R. Vreeker +3 more
openaire +1 more source
Thermodynamic and kinetic aspects of fat crystallization
Advances in Colloid and Interface Science, 2006Naturally occurring fats are multi-component mixtures of triacylglycerols (TAGs), which are triesters of fatty acids with glycerol, and of which there are many chemically distinct compounds. Due to the importance of fats to the food and consumer products industries, fat crystallization has been studied for many years and many intricate features of TAG ...
C, Himawan, V M, Starov, A G F, Stapley
openaire +2 more sources
Fat Crystallization Technology
2005Fat crystallization is an important determinant in food quality, texture, and shelf-life. Understanding and controlling the crystallization behavior of fats are required for the development of the desired functional properties, texture, and stability. This chapter reviews fat crystallization and its applications for healthy foods. Foods can be accepted
Serpil Metin, Richard Hartel
openaire +1 more source
Importance of emulsions in crystallization—applications for fat crystallization
Frontiers of Chemical Science and Engineering, 2013Emulsions and crystallization are two independent research topics which normally do not overlap although a combination of the two could be applicable to many areas. Here, the importance of emulsions in the field of fat crystallization is described.
Sandra Petersen +2 more
openaire +1 more source
Modelling of the crystallization kinetics of fats
Trends in Food Science & Technology, 2003Abstract Experimental techniques used to obtain crystallization data are compared. Furthermore, the crystallization models used by different authors are presented in relation to their background. Compared to the mostly used Avrami model, the fit of the Gompertz model seems to be better.
Imogen Foubert +2 more
openaire +1 more source
2001
Natural oils consist of several different triacylglycerols (TAGs) and thus have a melting range which may extend from, say, — 40°C to temperatures above 0°C. If part of the oil is crystalline at room temperature, the word/α ί rather than oil is commonly used. A fat consists of TAG crystals and liquid oil.
openaire +1 more source
Natural oils consist of several different triacylglycerols (TAGs) and thus have a melting range which may extend from, say, — 40°C to temperatures above 0°C. If part of the oil is crystalline at room temperature, the word/α ί rather than oil is commonly used. A fat consists of TAG crystals and liquid oil.
openaire +1 more source