Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage-Reference-Cited by-同舟云学术

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Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage

Published:2020-12-07 Issue:1 Volume:123 Page:2000155
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Detry Roxane¹,Van Hoed Vera²,Sterckx Jérôme²,Deledicque Catherine²,Sato Kiyotaka³,Blecker Christophe¹,Danthine Sabine¹

Affiliation:

1. Gembloux Agro‐Bio Tech TERRA University of Liège Avenue de la faculté d'Agronomie 2B Gembloux 5030 Belgium

2. Industrialaan 25 Puratos nv Zone Maalbeek, 1702 Groot‐Bijgaarden Belgium

3. Hiroshima University 1‐4‐4, Kagamiyama Higashihiroshima 739–8528 Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202000155

Reference61 articles.

1. Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure

2. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review

3. Relating structure of fat crystal networks to mechanical properties

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

5. Structure and function of food products: A review

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1. Standar Pengolahan Produk Puff Pastry pada Wrap and Go di Hotel Four Points By Sheraton Surabaya;Jurnal Pariwisata dan Perhotelan;2023-11-29

2. A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products;Journal of the American Oil Chemists' Society;2023-09-14

3. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance;Foods;2023-05-25

4. Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals;Food Chemistry;2023-01

5. Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear;Journal of the American Oil Chemists' Society;2022-07-09

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