Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin-Reference-Cited by-同舟云学术

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Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin

Published:2019-07 Issue: Volume:286 Page:636-643
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Chunhuan,Meng Zong,Chai Xiuhang,Liang Xinyu,Piatko Michael,Campbell Shawn,Liu Yuanfa

Funder

Rich Products Corporation

National Key Research and Development Program of China

National Natural Science Foundation of China

General Projects of China Postdoctoral Science and Foundation

Qing Lan Project, and Jiangsu Planned Projects for Postdoctoral Research Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Nanostructured fat crystal systems;Acevedo;Annual Review of Food Science and Technology,2015

2. Blending of palm midfraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative;Biswas;Journal of the American Oil Chemists Society,2016

3. Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation;Bootello;Food Chemistry,2012

4. Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings;Braipson-Danthine;Food Research International,2004

5. Investigations on the compatibility of milk fat fractions and lauric fats;Büning-Pfaue;Journal of Thermal Analysis,1989

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