Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring-Reference-Cited by-同舟云学术

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Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring

Published:2017-10 Issue: Volume:504 Page:387-396
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Bin Sintang Mohd Dona,Danthine Sabine,Patel Ashok R.,Rimaux Tom,Van De Walle Davy,Dewettinck Koen

Funder

Ministry of Higher Education, Malaysia

Universiti Malaysia Sabah

Vandemoortele

Hercules foundation

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference56 articles.

1. Structuring effects of lecithins on model fat systems: a comparison between native and hydrolyzed forms;Delacharlerie;Lwt-Food Sci. Technol.,2016

2. Effects of sucrose esters on isothermal crystallization and rheological Behavior of blends of milk-fat fraction sunflower oil;Puppo;J. Food Sci.,2002

3. Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states;Sato;Curr. Opin. Colloid Interface Sci.,2011

4. The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend;Garbolino;Eur. J. Lipid Sci. Technol.,2005

5. Edible oil structuring: an overview and recent updates;Patel;Food Funct.,2016

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