Results 261 to 270 of about 1,220,439 (309)

Modelling two-step isothermal fat crystallization

Journal of Food Engineering, 2006
Abstract Since fats are complex mixtures of triglycerides, multiple steps may be identified in their crystallization curves, due to polymorphism or crystallization of different fractions. This kind of curve, which was already observed in several studies, is more complex to model than single step crystallization curves. Therefore it is the aim of this
Imogen Foubert, Koen Dewettinck, Goele Janssen, Peter A. Vanrolleghem   +3 more
openaire   +1 more source

CRYSTALLIZATION PHENOMENA IN FATS AND LIPIDS

Journal of Dispersion Science and Technology, 1989
Abstract This article reviews recent studies of crystallization behavior of polymorphic modifications of principal saturated and mono-cis-un-saturated fatty acids, and of mixed-acid triacylglycerols; stearic acid, oleic acid, erucic acid and SOS (symmetric l,3-di-stearoyl-2-oleoyl glycerol).
K. Sato, N. Yoshimoto, T. Arishima
openaire   +1 more source

Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate

Food Hydrocolloids, 2023
Yunqing Nie, Li Wang, Jiang Jiang
semanticscholar   +1 more source

Real-time monitoring of fat crystallization using pulsed acoustic spectroscopy and supervised machine learning

Journal of Food Engineering, 2022
L. Metilli, Liam Morris, A. Lazidis, Stéphanie Marty-Terrade, Melvin Holmes, M. Povey, E. Simone   +6 more
semanticscholar   +1 more source

Diffusion through fat crystal networks

2017
Oil migration in lipid-based multiphase food products is a concern in the food industry. It leads to defects in appearance, texture, and mouthfeel, which also shortens the shelf life of the food products. Thus, it is imperative to accurately characterize oil diffusion in multiphase systems to optimize product formulation and minimize adverse effects ...
openaire   +1 more source

Fractal nature of fat crystal networks

Physical Review E, 1999
The quantification of microstructure in fat crystal networks is studied using the relationship of the shear elastic modulus ${(G}^{\ensuremath{'}})$ to the volume fraction of solid fat (\ensuremath{\Phi}) via the mass fractal dimension (D) of the network.
Suresh S. Narine, Alejandro G. Marangoni
openaire   +1 more source

Fat Crystal Networks

International Journal of Food Science & Technology, 2007
Michael A. Rogers, Dongming Tang, Latifeh Ahmadi, Alejandro G. Marangoni   +3 more
openaire   +2 more sources

Fat Crystal Networks.

ChemInform, 2002
Walstra, P., Kloek, W., van Vliet, T.
openaire   +2 more sources

Crystallization and fractionation of milk fat

Journal of the American Oil Chemists' Society, 1974
AbstractRecent progress in understanding milk fat crystallization and fractionation is reviewed. Extent of fat solidification in butter can be altered by variations in thermal treatment of cream prior to churning. Because of its compositional complexity, milk fat rarely exhibits polymorphism.
openaire   +1 more source

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions

, 2020
Jinju Cheng, O. E. Dudu, Xiaodong Li, Tingsheng Yan   +3 more
semanticscholar   +1 more source