Results 271 to 280 of about 30,710 (299)

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

Food Hydrocolloids, 2020
Olayemi Eyituoyo Dudu, Tingsheng Yan
exaly  

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

JAOCS, Journal of the American Oil Chemists' Society, 2021
Viet Nguyen, Tom Rimaux, Vinh Truong
exaly  

On Fat and Fat Crystals Occurring in the Ovary.

BJOG: An International Journal of Obstetrics & Gynaecology, 1912
openaire   +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

Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions

Food Chemistry, 2020
Olayemi Eyituoyo Dudu, Xiaodong Li, Tingsheng Yan   +2 more
exaly  

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

Food Hydrocolloids, 2023
Tongxun Liu, Zhehao Sun, Mouming Zhao
exaly  

Crystallization and Polymorphism of Fats

2002
Patrick Lawler, Paul Dimick
openaire   +1 more source

Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Food Hydrocolloids, 2021
Olayemi Eyituoyo Dudu, Tingsheng Yan
exaly  

Effect of DAG on milk fat TAG crystallization

JAOCS, Journal of the American Oil Chemists' Society, 2002
Amanda J Wright, Alejandro G Marangoni
exaly  

FATS | Crystallization

2000
openaire   +1 more source