Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols-Reference-Cited by-同舟云学术

Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols

Published:2014-01 Issue: Volume:55 Page:436-444
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Silva Roberta Claro,Soares Fabiana Andreia Schäfer De Martini,Maruyama Jessica Mayumi,Dagostinho Natalia Roque,Silva Ylana Adami,Calligaris Guilherme Andrade,Ribeiro Ana Paula Badan,Cardoso Lisandro Pavie,Gioielli Luiz Antonio

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Publisher

Elsevier BV

Subject

Food Science

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4. Physical characterization of lard partial acylglycerols and their effects on melting and crystallization properties of blends with rapeseed oil;Cheong;Journal of Agriculture and Food Chemistry,2009

5. Binary phase behavior of diacid 1,3-diacylglycerols;Craven;Journal of the American Oil Chemists' Society,2011

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