Rheological characteristics of milkfat and milkfat-blend sucrose polyesters-Reference-Cited by-同舟云学术

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Rheological characteristics of milkfat and milkfat-blend sucrose polyesters

Published:1994-01 Issue:5 Volume:27 Page:477-481
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Drake M.A.,Ma L.,Swanson B.G.,Barbosa Cánovas G.V.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Base catalyzed transesterification of vegetable oils;Akoh,1988

2. Texture of fats and fat products;deMan,1976

3. Characterization and analysis of milkfat sucrose polyesters and their incorporation as milkfat substitutes in reduced fat cheeses;Drake,1992

4. Viscoelastic Properties of Polymers;Ferry,1980

5. The measurement of the hardness of margarine and fats with cone penetrometers;Haighton;JOACS,1959

Cited by 11 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

1. Rheological Properties of Milkfat and Butter;Journal of Food Science;2008-06-28

2. The Chemistry and Nutrition of Nonnutritive Fats;Deep Frying;2007

3. The Effects of Interesterification on the Physical Properties of Fats;Physical Properties of Lipids;2002-03-04

4. Effect of processing conditions on physical properties of a milk fat model system: Rheology;Journal of the American Oil Chemists' Society;2000-11

5. The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network;Journal of the American Oil Chemists' Society;1998-11

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