Author:
Ahmadi Latifeh,Wright Amanda J.,Marangoni Alejandro G.
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Reference33 articles.
1. S.S. Narine, A.G. Marangoni, Microstructure; fat crystal network; fractal dimension; polymorphism; triglyceride; processing conditions Food. Res. Int. 32, 227–248 (1999). doi: 10.1016/S0963-9969(99)00078-2
2. A.J. Wright, M.G. Scanlon, R.W. Hartel, A.G. Marangoni, Rheological properties of milkfat and butter J. Food Sci. 66, 1056–1071 (2001)
3. J.M. deMan, in Relationship among chemical, physical and textural properties of fats, ed. by N. Widlak. Physical Properties of Fats, Oils, and Emulsifiers (AOCS Press, Champaiagn, Illinois, 1999), pp. 79–95
4. S.S. Narine, A.G. Marangoni, Microscopic and rheological studies of fat crystal networks J. Cryst. Growth 198–199, 1315–1319 (1999). doi: 10.1016/S0022-0248(98)01016-1
5. J.M. deMan, A.M. Beers, Fat crystal networks: structure and rheological properties J. Texture Stud. 18, 303–318 (1987). doi: 10.1111/j.1745-4603.1987.tb00908.x
Cited by
31 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