Results 11 to 20 of about 77,389 (301)
Пищевые системы, 2020 In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of
A. A. Tvorogova +3 more
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The effect of freezing and storage temperature on the stability of the fat emulsion in cream
Пищевые системы, 2023 The article presents the results of a study of frozen cream, the purpose of which was to assess the feasibility of using various freezing and storage modes to obtain a product with a stable fat phase.
E. V. Topnikova +3 more
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Research Progress of Fat Substitutes in Low Fat Ice Cream
Liang you shipin ke-ji, 2023 As a complex multiphase food, ice cream is composed of fat globules, bubbles and ice crystals dispersed in a semi-frozen solution. The fat content is usually 8%~16%, which plays an important role in the ice cream system. However, excessive fat intake can
FAN Jun-ying +5 more
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Advances in Rheumatology, 2020 Objective Gout is characterized by inflammatory arthritis with hyperuricaemia and deposition of monosodium urate (MSU) crystals in the joints. Several animal models have been proposed based on MSU crystals injection or high-fat diet feeding; however ...
Xiaoying Lin +5 more
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Molecules, 2021 Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by ...
Kwang-Seup Shin, Jeung-Hee Lee
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Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems
Journal of Dairy Science, 2023 : This study aimed to investigate the crystal network of bulk milk fat fractions and the partial coalescence, and the rheological properties of their oil-in-water (O/W) emulsions.
Yunna Wang +3 more
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Ultra-stable self-foaming oils [PDF]
, 2017 This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/emulsifier. By controlling the temperature on warming from the solid or cooling from the melt, crystals of high melting triglycerides form in a continuous ...
Binks, Bernard P., Marinopoulos, Ioannis
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Structural Study on Fat Crystallization Process Heterogeneously Induced by Graphite Surfaces
Molecules, 2020 Some inorganic and organic crystals have been recently found to promote fat crystallization in thermodynamically stable polymorphs, though they lack long hydrocarbon chains.
Fumitoshi Kaneko +2 more
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Solubility behaviour, crystallisation kinetics and pour point : a comparison of linear alkane and triacyl glyceride solute/solvent mixtures [PDF]
, 2015 Mixtures of either a hydrocarbon wax in a hydrocarbon solvent or a long chain triacyl glyceride (TAG) in a TAG solvent show complex solubility boundary temperature hysteresis and precipitated crystal network formation leading to gelation.
Fletcher, Paul D I +3 more
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Crystal structure on rigged configurations and the filling map [PDF]
, 2014 In this paper, we extend work of the first author on a crystal structure on rigged configurations of simply-laced type to all non-exceptional affine types using the technology of virtual rigged configurations and crystals.
Schilling, Anne, Scrimshaw, Travis
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