Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends-Reference-Cited by-同舟云学术

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Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends

Published:2023-06 Issue: Volume:410 Page:135394
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mao Jixian,Gao Yujie,Meng Zong

Funder

Innovative Research Group Project of the National Natural Science Foundation of China

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Blending of Butter Oil with Refined Palm Oil: Impact on Physicochemical Properties and Oxidative Stability;Asker;International journal of dairy science,2013

2. Kinetics of Phase Change I. General Theory;Avrami;The Journal of Chemical Physics,1939

3. Kinetics of Phase Change II. Transformation-Time Relations for Random Distribution of Nuclei;Avrami;The Journal of Chemical Physics,1940

4. Kinetics of Phase Change III. Granulation, Phase Change, and Microstructure;Avrami;The Journal of Chemical Physics,1941

5. Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form;Campbell;Food Research International,2002

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1. Preparation of emulsion-template oleogels: Tuning properties by controlling initial water content and evaporation method;Food Hydrocolloids;2025-01

2. Preparation of soybean protein isolate–ester emulsifier oleogels and comparative study of their structure and properties;Food Chemistry;2024-12

3. The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine;Food Chemistry;2024-09

4. Fabrication and Characterization of novel high internal phase bigels with high mechanical properties: Phase inversion and personalized edible 3D food printing;Food Hydrocolloids;2024-08

5. Chemical compositions and crystallization characteristics of SOS‐rich fats;Journal of the American Oil Chemists' Society;2024-03-15

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