Templating effects of dipalmitin on soft palm mid-fraction crystals-Reference-Cited by-同舟云学术

Templating effects of dipalmitin on soft palm mid-fraction crystals

Published:2017-07-24 Issue:sup1 Volume:20 Page:935-947
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

da Silva Thais Lomonaco Teodoro¹,Domingues Maria Aliciane Fontenele²,Chiu Ming Chih¹,Goncalves Lireny Aparecida Guaraldo¹

Affiliation:

1. Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil

2. Centro de Ciências da Natureza (CNN), Federal University of São Carlos (UFSCar), Campus Lagoa do Sino Rodovia Lauri Simões de Barros, Buri, São Paulo, Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1318290

Reference26 articles.

1. Palm oil fractionation

2. Crystallization modifiers in lipid systems

3. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols

4. Temperature and concentration dependent effect of partial glycerides on milk fat crystallization

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