Results 251 to 260 of about 429,101 (276)
Transportation technologies and the optimal depletion of West Coast oil reserves [PDF]
Roger H. Dunstan, Ronald H. Schmidt
core
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Quantification of oil binding capacity of structuring fats: A novel method and its application
Chemistry and Physics of Lipids, 2010A robust, well-defined and reproducible method to accurately measure the oil binding capacity (OBC) of structuring fats was developed. The method was validated using two oil/fat model systems, i.e., fully hydrogenated canola oil (FHCO) in canola oil (CO) (FHCO/CO) and fully hydrogenated soybean oil (FHSO) in CO (FHSO/CO). The mixtures were crystallized
Tolibjon S, Omonov +2 more
openaire +4 more sources
Journal of Food Engineering, 2013
Abstract This study investigated the effect of deforming temperature on the oil binding capacity (OBC) of a palm oil-based shortening (melting point 40 °C). The shortening was treated with three different temperature conditions namely, Set A at 25 °C for 8 h, Set B at 40 °C for 8 h and Set C at 70 °C for 2 h.
Sivaruby Kanagaratnam +3 more
openaire +3 more sources
Abstract This study investigated the effect of deforming temperature on the oil binding capacity (OBC) of a palm oil-based shortening (melting point 40 °C). The shortening was treated with three different temperature conditions namely, Set A at 25 °C for 8 h, Set B at 40 °C for 8 h and Set C at 70 °C for 2 h.
Sivaruby Kanagaratnam +3 more
openaire +3 more sources
The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks
Food Biophysics, 2015This study examines the effect of shear on the microstructure and oil binding capacity of three wax oleogels. For crystallization under a cooling rate of 1.5 °C/min, shear decreased crystal size, but increased the box-counting fractal dimension (Db) and decreased the pore area fraction (AFp) of the RBX oleogel network, creating a tortuous network for ...
Alexia I. Blake, Alejandro G. Marangoni
openaire +3 more sources
Food Biophysics, 2015
The effects of cooling rate during melt crystallization of rice bran wax, sunflower wax, candelilla wax and a commercial peanut butter stabilizer in peanut oil were evaluated and correlated to their oil binding capacity. Rapid cooling upon crystallization decreased crystal length, decreased network pore area fraction, increased the fractal dimension of
Alexia I. Blake, Alejandro G. Marangoni
openaire +3 more sources
The effects of cooling rate during melt crystallization of rice bran wax, sunflower wax, candelilla wax and a commercial peanut butter stabilizer in peanut oil were evaluated and correlated to their oil binding capacity. Rapid cooling upon crystallization decreased crystal length, decreased network pore area fraction, increased the fractal dimension of
Alexia I. Blake, Alejandro G. Marangoni
openaire +3 more sources
Journal of the American Oil Chemists' Society, 2014
AbstractThe microstructure, melting and crystallization behavior, rheological properties and oil binding capacity of crystalline networks of plant‐derived waxes in edible oil were studied and then compared amongst different wax types. The critical concentrations for oleogelation of canola oil by rice bran wax (RBX), sunflower wax, candelilla wax, and ...
Alexia I. Blake +2 more
openaire +3 more sources
AbstractThe microstructure, melting and crystallization behavior, rheological properties and oil binding capacity of crystalline networks of plant‐derived waxes in edible oil were studied and then compared amongst different wax types. The critical concentrations for oleogelation of canola oil by rice bran wax (RBX), sunflower wax, candelilla wax, and ...
Alexia I. Blake +2 more
openaire +3 more sources
Oil‐binding capacity of plastic fats: Effects of intermediate melting point TAG
Journal of the American Oil Chemists' Society, 2002AbstractThe oil‐binding capacity (OBC) of fat crystals was investigated as a function of intermediate melting point TAG (IMP‐TAG) and stearin composition. Samples were prepared by melting 14% hard fraction (palm‐canola stearin and IMP‐TAG blends) in 86% liquid oil (olive, canola, safflower, and triolein) and crystallizing the mixture under fast and ...
Firouz Jahaniaval +2 more
openaire +3 more sources
Soft Matter, 2008
The crystallinity and oil binding capacity of 12-hydroxystearic acid (12HSA)–vegetable oil organogels was modified by changing the post-crystallization annealing temperature from 5 °C to 30 °C for 24 h. The gels stored at 5 °C had a highly branched crystalline structure with small uniform pores, as determined by cryo-scanning electron microscopy. Large
Michael A. Rogers +2 more
openaire +3 more sources
The crystallinity and oil binding capacity of 12-hydroxystearic acid (12HSA)–vegetable oil organogels was modified by changing the post-crystallization annealing temperature from 5 °C to 30 °C for 24 h. The gels stored at 5 °C had a highly branched crystalline structure with small uniform pores, as determined by cryo-scanning electron microscopy. Large
Michael A. Rogers +2 more
openaire +3 more sources