Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties-Reference-Cited by-同舟云学术

Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties

Published:2020-02 Issue: Volume:306 Page:125563
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhu Ting-wei,Zhang Xia,Zong Min-hua,Linhardt Robert J.,Wu Hong,Li Bing^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure;Brunello;LWT-Food Science and Technology,2003

4. Effects of composition on fat rheology and crystallisation;Bell;Food Chemistry,2007

5. Effect of cooling rate on the structure and mechanical properties of milk fat and lard;Campos;Food Research International,2002

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3. Characterization of lard from different adipose tissues: Physicochemical properties, thermodynamics characteristics and crystallization behaviors;Journal of Food Composition and Analysis;2023-01

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