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Mono- and Diglycerides

Published:2014-10-24 Issue: Volume: Page:73-92
ISSN:
Container-title:Emulsifiers in Food Technology
language:
Short-container-title:

Author:

Moonen Hans,Bas Henny

Publisher

John Wiley & Sons, Ltd

Reference25 articles.

1. Food Emulsifiers and Their Applications

2. Monoglycerides and their derivatives - production and utilization;Flack;International Flavours and Food Additives,1976

3. The monoglycerides: manufacture, concentration, derivatives and applications;Birnbaum;Bakers Digest,1981

4. Glycerolysis of fats and methyl esters - status, review and critique;Sonntag;Journal of the American Oil Chemists' Society,1982

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2. Natural Deep Eutectic Solvents as Green and Homogeneous Catalysts for the Glycerolysis of Stearic Acid: Catalytic Activity and Kinetic Studies;2024

3. Understanding the gluten-free pasta structure: Impact of ingredients and processes;Development of Gluten-Free Pasta;2024

4. Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications;Food Reviews International;2023-11-23

5. Modulating Fat Crystallization Behavior at the Fat Globule Interface in Ice Cream with Mono- and Diglycerides: Influence on Structure and Shrinkage;2023

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