Retardation of Crystallization through the Addition of Dairy Phospholipids-Reference-Cited by-同舟云学术

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Retardation of Crystallization through the Addition of Dairy Phospholipids

Published:2019-08-05 Issue:11 Volume:96 Page:1205-1218
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Cooper Zachary¹,Simons Casey²,Martini Silvana¹^ORCID

Affiliation:

1. Department of Nutrition, Dietetics, and Food Sciences Utah State University, 8700 Old Main Hill, 750 N 1200 E Logan UT 84322 USA

2. Department of Chemistry and Biochemistry Utah State University, 8700 Old Main Hill, 750 N 1200 E Logan UT 84322 USA

Funder

National Science Foundation

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12269

Reference31 articles.

1. Characterization of buffalo milk by 31P-nuclear magnetic resonance spectroscopy

2. Density Measurement of the Polymorphic Forms of POP, POS and SOS

3. Comparison of two Copper Reagents for Detection of Saturated and Unsaturated Neutral Lipids by Charring Densitometry

4. Copper (II) sulfate charring for high sensitivity on-plate fluorescent detection of lipids and sterols: quantitative analyses of the composition of functional secretory vesicles

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2. Crystallization and polymorphic behaviors of cocoa butter alternatives: A review;Journal of the American Oil Chemists' Society;2023-07-28

3. Lecithin;Fat Mimetics for Food Applications;2023-05-06

4. 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

5. Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties;Food Research International;2022-04

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