Results 271 to 280 of about 1,220,439 (309)

Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization.

Food Research International, 2020
Viet Nguyen, T. Rimaux, V. Truong, K. Dewettinck, Filip van Bockstaele   +4 more
semanticscholar   +1 more source

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream.

Food Chemistry, 2023
Yonghao Li, Tao Liao, Tongxun Liu, Junwei Wang, Zhehao Sun, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao   +7 more
semanticscholar   +1 more source

Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends.

Food Chemistry, 2023
Jixian Mao, Yujie Gao, Zong Meng
semanticscholar   +1 more source

Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion

Food Hydrocolloids, 2019
Jiang Jiang, Weiqin Jing, Y. Xiong, Yuanfa Liu   +3 more
semanticscholar   +1 more source

The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface

Food Hydrocolloids, 2023
Yonghao Li, Tao Liao, Tongxun Liu, Ren Yan, Zhehao Sun, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao   +7 more
semanticscholar   +1 more source

Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage

Journal of Food Engineering, 2023
Xu Ye, Jiayang Jin, Caiyan Liang, Jiahui Wang, Lihua Jiang, Liming Zhao   +5 more
semanticscholar   +1 more source

Crystallization Properties of Milk Fats

2018
The crystallization properties of milk fat can be affected by many parameters such as the cooling rates and thermal history, the shear, the presence of minor lipid components, the dispersion state (anhydrous versus emulsified), and the changes in the fatty acids (FAs) and triacylglycerols (TAG) composition.
openaire   +2 more sources

Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil

Journal of Food Engineering
Xintao Liao, Yiping Xie, Khai Yi Liau, Yee-Ying Lee, C. Tan, Yong Wang, Chaoying Qiu   +6 more
semanticscholar   +1 more source

Fat Crystallization in Complex Multiphase Systems

Fat crystallization plays a paramount role in defining the structure, sensory properties, and stability of complex multiphase food products. Gas, liquid, and solid phases dispersed in fat influence its crystallization by increasing the surface area aided by surface-active molecules and confinement.
B. A. Macias-Rodriguez, K. P. Velikov
openaire   +1 more source

The potential of protein-polysaccharide-based O/W and W/O emulsion gels strengthened by solid fat crystallization as realistic fat analogs.

Food Chemistry
Wei Wei, Lujie Cui, Zong Meng
semanticscholar   +1 more source