Composition and crystallization behavior of solvent-fractionated palm stearin-Reference-Cited by-同舟云学术

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Composition and crystallization behavior of solvent-fractionated palm stearin

Published:2018-01-01 Issue:1 Volume:21 Page:496-509
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Podchong Pawitchaya¹,Tan Chin Ping²,Sonwai Sopark¹,Rousseau Dérick³

Affiliation:

1. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand

2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

3. Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1425701

Reference46 articles.

1. Isothermal crystallization kinetics of refined palm oil

2. Fractionation of lipids for use in food

3. European Journal of Lipid Science and Technology

4. Selective enrichment of symmetric monounsaturated triacylglycerols from palm stearin by double solvent fractionation

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3. Application of integrated molecular distillation-adsorption process for deacidification and recovery of vitamin E and carotenoids from palm oil;Chemical Engineering Communications;2023-10-16

4. Effects of branched‐chain fatty acid triacylglycerols on the crystallization of palm oil‐based blends;Journal of the American Oil Chemists' Society;2023-09-12

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