Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties-Reference-Cited by-同舟云学术

Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties

Published:2019-08-23 Issue:11 Volume:96 Page:1219-1234
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Saghafi Zahra¹,Naeli Mohammad Hossein²,Tabibiazar Mahnaz³,Zargaraan Azizollaah⁴^ORCID

Affiliation:

1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food ScienceShahid Beheshti University of Medical Sciences and Health Services, Hafezi St Tehran 19395‐4741 Iran

2. Department of Food Science and Technology, Faculty of Agricultural EngineeringSari Agricultural Sciences and Natural Resources University, Box: 578 Sari 4818168984 Iran

3. Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical Sciences, Attar Nishabouri St. Ghol‐Ghasht Ave Tabriz 5166614711 Iran

4. Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences and Health Services, Hafezi St Tehran 19395‐4741 Iran

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12272

Reference37 articles.

1. Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers

2. Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing

3. Functionality and physical properties of interesterified high oleic shortening structured with stearic acid

4. Modelling the effect of temperature on the lipid solid fat content (SFC)

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