Results 261 to 270 of about 77,389 (301)

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

Influence of shear on fat crystallization

Food Research International, 2016
Abstract Processing conditions greatly impact fat crystallization kinetics and growth mechanisms. Recently, there has been increased interest in elucidating the role of shear on fat crystallization. This review provides an overview of fat crystallization under static conditions followed by a summary of the current body of work pertaining to the ...
Tu Tran, Dérick Rousseau
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 sucrose ester S370 on interfacial layers and fat crystals network of whipped cream

Food Hydrocolloids, 2021
Yongjian Cai, Lihua Huang, Mou-ming Zhao
exaly  

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 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

Structure of Fat Crystal Aggregates

2004
Kloek, W., van Vliet, T., Walstra, P.
openaire   +2 more sources

Fractionation and characterisation of hard milk fat crystals using atomic force microscopy

Food Chemistry, 2019
Damien A Sebben, Nan Gao, Graeme Gillies
exaly