High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat-Reference-Cited by-同舟云学术

High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat

Published:2020-10-14 Issue:1 Volume:98 Page:43-52
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Sonwai Sopark¹^ORCID,Ornla‐ied Pimwalan¹,Martini Silvana²^ORCID,Hondoh Hironori³,Ueno Satoru⁴

Affiliation:

1. Department of Food Technology, Faculty of Engineering and Industrial Technology Silpakorn University 6 Rajmakkanai Road, Nakhonpathom 73000 Thailand

2. Department of Nutrition, Dietetics, and Food Science Utah State University 8700 Old Main Hill, Logan UT 84322‐8700 USA

3. School of Food and Nutritional Science University of Shizuoka Suruga‐ku, Shizuoka 422‐8526 Japan

4. Graduate School of Integrated Science of Life Hiroshima University 1‐4‐4 Kagamiyama, Higashi‐Hiroshima City, Hiroshima 739‐8528 Japan

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12431

Reference34 articles.

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4. Ultrasonication Affects Crystallization Mechanisms and Kinetics of Anhydrous Milk Fat

5. Application of high intensity ultrasound to accelerate crystallization of anhydrous Milk fat and rapeseed oil blends;Gregersen S. B.;European Journal of Lipid Science and Technology,2019

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