Relationship between oil binding capacity and physical properties of interesterified soybean oil
Author:
Affiliation:
1. Department of Nutrition, Dietetics, and Food Sciences Utah State University Logan Utah USA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12578
Reference26 articles.
1. Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties
2. Unsaturated Emulsifier-Mediated Modification of the Mechanical Strength and Oil Binding Capacity of a Model Edible Fat Crystallized under Shear
3. Shear effects on the diffusive movement of oil in triacylglycerol networks
4. Structure–fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms
5. Shear Nanostructuring of Monoglyceride Organogels
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1. Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives;Food Research International;2024-07
2. Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat;Journal of the American Oil Chemists' Society;2024-03-05
3. Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol;Journal of the American Oil Chemists' Society;2022-11-25
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