Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content-Reference-Cited by-同舟云学术

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Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

Published:2012-02 Issue:5 Volume:114 Page:592-601
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

De Graef Veerle¹,Vereecken Jeroen¹,Smith Kevin W.²,Bhaggan Krish³,Dewettinck Koen¹

Affiliation:

1. Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Ghent University, Gent, Belgium

2. Consultant to Loders Croklaan, Fat Science Consulting Ltd., Bedford, Bedfordshire, United Kingdom

3. Loders Croklaan B.V., Wormerveer, The Netherlands

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100215

Reference28 articles.

1. Special issue of FRI—Crystallization, structure and functionality of fats

2. Relating structure of fat crystal networks to mechanical properties

3. Phase behaviour of fats and their mixtures

4. Crystallization behaviour of fats and lipids — a review

5. Thermodynamic and kinetic aspects of fat crystallization

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