Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system-Reference-Cited by-同舟云学术

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Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system

Published:2024-02 Issue: Volume:433 Page:137374
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ke Wanting,Lee Yee-Ying,Cheng Jianqiang,Tan Chin-Ping,Lai Oi-Ming,Li Aijun,Wang Yong,Zhang Zhen

Funder

National Natural Science Foundation of China

Guangdong Provincial Department of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Production of linseed diacylglycerol-rich oil by combined glycerolysis and esterification;Abd Awadallak;Industrial Crops and Products,2020

2. Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin;Adhikari;Food Chemistry,2010

3. Diacylglycerol (DAG) rich rice bran and sunflower oils modulate lipid profile and cardiovascular risk factors in Wistar rats;Anikisetty;Journal of Functional Foods,2018

4. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil;Chai;Food Research International,2018

5. Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate;Chen;Food Chemistry,2022

Cited by 9 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. Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights;Food Chemistry;2024-12

2. Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment;Food Research International;2024-10

3. The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies;International Journal of Biological Macromolecules;2024-10

4. Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles;Food Chemistry;2024-10

5. Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake;Grain & Oil Science and Technology;2024-09

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