Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening-Reference-Cited by-同舟云学术

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Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening

Published:2002-07 Issue:7 Volume:79 Page:647-654
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Litwinenko J. W.¹,Rojas A. M.²,Gerschenson L. N.²³,Marangoni A. G.¹

Affiliation:

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

2. ; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; 1428 Buenos Aires Argentina

3. National Research Council; Argentina (CONICET)

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. The Electrocatalytic Hydrogenation of Soybean Oil;Yusem;J. Am. Oil Chem. Soc.,1992

2. Fat Crystal Networks: Structure and Rheological Properties;DeMan;J. Texture Studies,1987

3. Microstructural Studies in Fat Research;Heertje;Food Structure,1993

4. Visualization and StructuralAnalysis of Fat Crystal Networks;Marangoni;Food Technol.,1998

5. Fractal Nature of Fat Crystal Networks;Narine;Phys. Rev. E,1999

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