Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form-Reference-Cited by-同舟云学术

Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form

Published:2002-01 Issue:10 Volume:35 Page:935-944
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Campbell Shawn D,Goff H.Douglas,Rousseau Dérick

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. American Oil Chemists’ Society (1997). Official methods and recommended practices for the American Oil Chemists’ Society (5th ed.) (Ca 5a-40). Champaign: AOCS Press.

2. Effects of hydrophobic additives on crystallization behavior of palm mid fraction in oil-in-water emulsions;Awad;Journal of the American Oil Chemists’ Society,2001

3. Fat crystallization in o/w emulsions controlled by hydrophobic emulsifier additives;Awad,2002

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

5. The polymorphism of glycerides;Chapman;Chemical Reviews,1962

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