Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends-Reference-Cited by-同舟云学术

Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends

Published:2009-10 Issue:8 Volume:42 Page:1153-1162
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ribeiro Ana Paula Badan,Basso Rodrigo Corrêa,Grimaldi Renato,Gioielli Luiz Antonio,dos Santos Adenilson Oliveira,Cardoso Lisandro Pavie,Guaraldo Gonçalves Lireny A.

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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4. Differential scanning calorimetry in food research – A review;Biliaderis;Food Chemistry,1983

5. Triacylglycerol profiling by using chromatographic techniques;Buchgraber;European Journal of Lipid Science Technology,2004

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