Addition of glyceryl monostearate affects the crystallization behavior and polymorphism of palm stearin-Reference-Cited by-同舟云学术

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Addition of glyceryl monostearate affects the crystallization behavior and polymorphism of palm stearin

Published:2019-12-14 Issue:5 Volume:44 Page:941-949
ISSN:1615-7591
Container-title:Bioprocess and Biosystems Engineering
language:en
Short-container-title:Bioprocess Biosyst Eng

Author:

Liu Liyan,Li Lin,Wan Liting,Mao Linlu,Li Bing,Zhang Xia

Funder

the Pearl River S&T Nova Program of Guangzhou

the National Natural Science Foundation of China

National Natural Science Foundation of China (NSFC)-Guangdong Joint Foundation Key Project

the Fundamental Research Funds for the Central Universities, SCUT

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Bioengineering,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00449-019-02251-1.pdf

Reference34 articles.

1. Deffense E (1985) Fractionation of palm oil. J Am Oil Chem Soc 62:376–385. https://doi.org/10.1007/BF02541408

2. Oliveira GMD et al (2015) Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism: Food science + technology. Science + technologie alimentaire. LWT Food Sci Technol 63:1163–1170. DOI: 10.1016/j.lwt.2015.04.036

3. Sato K, Bayés-García K et al (2013) External factors affecting polymorphic crystallization of lipids. Eur J Lipid Sci Technol 115: 1224–1238. DOI: 10.1002/ejlt.201300049

4. Meng Z, Yang L et al (2014) Kinetic study on the isothermal and nonisothermal crystallization of monoglyceride organogels. Sci World J 2014: 1–7. DOI: 10.1155/2014/149753

5. Basso RC, Ribeiro APB et al (2010) Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil. Food Chem 122:1185–1192. https://doi.org/10.1016/j.foodchem.2010.03.113

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