Results 271 to 280 of about 696,395 (294)

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

Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions

JAOCS, Journal of the American Oil Chemists' Society, 1998
Richard W Hartel
exaly  

FAT CRYSTALLIZATION ACCELERATOR

2009
NAKANO MIKIO, UESUGI SHIGEMI, YAMANE SHINYA   +2 more
openaire   +4 more sources

Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat

Journal of Food Science, 2019
Liebing Zhang, Yunna Wang
exaly  

[On fat crystals of the liver].

Histochemie. Histochemistry. Histochimie, 1967
D, Sinapius, H J, Avenarius, R D, Gunkel
openaire   +1 more source

The effect of shear-crystallization on fat crystallization of blends of palm oil and anhydrous milk fat

Proceedings of the Virtual 2020 AOCS Annual Meeting & Expo, 2020
openaire   +1 more source

Crystallization and Polymorphism of Fats

2008
openaire   +1 more source

The effect of minor components on milk fat crystallization

JAOCS, Journal of the American Oil Chemists' Society, 2000
Amanda J Wright, Suresh Narine, Alejandro G. Marangoni   +2 more
exaly  

Modelling two-step isothermal fat crystallization

Journal of Food Engineering, 2006
Imogen Foubert, Koen Dewettinck, Peter A. Vanrolleghem   +2 more
exaly  

Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends

JAOCS, Journal of the American Oil Chemists' Society, 2002
Silvana Martini
exaly