Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings-Reference-Cited by-同舟云学术

Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings

Published:2004-01 Issue:10 Volume:37 Page:941-948
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Braipson-Danthine Sabine,Deroanne Claude

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure;Brunello;Lebensmittel-Wissenschaft & Technologie,2003

2. Blending of hydrogenated low erucic rapeseed oil, low erucic rapeseed oil and hydrogenated palm oil or palm oil in the preparation of shortenings;Danthine;Journal of American Oil Chemists’ Society,2003

3. Physical and textural characteristics of hydrogenated low-erucic acid rapeseed oil and low-erucic acid rapeseed oil blends;Danthine;Journal of American Oil Chemists’ Society,2003

4. Hui, Y. H. (1996). In Y. H. Hui (Ed.), Bailey’s industrial oil and fat products. Vol. 3, Edible oil & fat products and application technology. Chapter 3 Shortening: Science and Technology. (pp. 115–160)

5. Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening;Litwinenko;Journal of American Oil Chemists’ Society,2002

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