Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil
Author:
Affiliation:
1. Ingredient, Material and Nutrition ResearchCargill R&D Centre Europe Havenstraat 84, B‐1800 Vilvoorde Belgium
2. Ingredient, Material and Nutrition ResearchCargill Minneapolis R&D Centre 14800 28th Ave. N., 55447 Plymouth, MN USA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12253
Reference28 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. Toward Nanoscale Engineering of Triacylglycerol Crystal Networks
3. Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing
4. Nanoscale structure intercrystalline interactions in fat crystal networks
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1. Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology;Gels;2023-10-04
2. Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear;Journal of the American Oil Chemists' Society;2022-07-09
3. Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings;Journal of the American Oil Chemists' Society;2020-10-26
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