In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety

Published:2014-10 Issue: Volume:64 Page:9-17
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rincón-Cardona Jaime A.,Agudelo-Laverde Lina M.,Martini Silvana,Candal Roberto J.,Herrera María L.

Funder

CONICET

National Agency for the Promotion of Science and Technology

University of Buenos Aires

Synchrotron Light National Laboratory

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives;Arima;Colloids and Surfaces B: Biointerfaces,2007

2. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets;Arima;Langmuir,2009

3. Acceleration of crystallisation of palm kernel oil in oil-in-water emulsion by hydrophobic emulsifier additives;Awad;Colloids and Surfaces B: Biointerfaces,2002

4. Fundamental of nucleation and crystal growth;Boistelle,1988

5. 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

Cited by 25 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. Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters;Journal of the American Oil Chemists' Society;2024-08

2. Recent Advances in Lipid Crystallization in the Food Industry;Annual Review of Food Science and Technology;2024-06-28

3. From Nucleation to Fat Crystal Network: Effects of Stearic–Palmitic Sucrose Ester on Static Crystallization of Palm Oil;Foods;2024-04-29

4. Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream;Food Chemistry;2023-12

5. Sucrose Esters and Beeswax Synergize to Improve the Stability and Viscoelasticity of Water-in-Oil Emulsions;Foods;2023-09-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3