Restructuring butterfat through blending and chemical interesterification. 3. Rheology-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Restructuring butterfat through blending and chemical interesterification. 3. Rheology

Published:1996-08 Issue:8 Volume:73 Page:983-989
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Rousseau Dérick¹,Hill Arthur R.¹,Marangoni Alejandro G.¹

Affiliation:

1. ; Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference28 articles.

1. Fat Crystal Networks: Structure and Rheological Properties;deMan;J. Texture Studies,1987

2. Rheological Characteristics of Milkfat and Milkfat-Blend Sucrose Polyesters;Drake;Food Res. Int.,1994

3. Rheological Behaviour of Butter at Small Deformations;Rohm;J. Texture Studies,1993

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical and technological properties of pracaxi oil, cupuassu fat and palm stearin blends enzymatically interesterified for food applications;LWT;2023-07

2. Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends;Food Research International;2021-07

3. PHYSICOCHEMICAL PROPERTIES OF CHEMICALLY INTERESTERIFIED VEGETABLE OILS;Journal of Microbiology, Biotechnology and Food Sciences;2021-04-01

4. Lipases from Milk and Other Sources;Agents of Change;2021

5. Fat Crystal Networks;Bailey's Industrial Oil and Fat Products;2020-02-17

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP