Nucleation behavior of blended high‐melting fractions of milk fat as affected by emulsifiers-Reference-Cited by-同舟云学术

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Nucleation behavior of blended high‐melting fractions of milk fat as affected by emulsifiers

Published:2005-12 Issue:12 Volume:107 Page:877-885
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Cerdeira Marina¹,Pastore Valentina²,Vera Liliana V.²,Martini Silvana¹,Candal Roberto J.³,Herrera María L.¹

Affiliation:

1. University of Buenos Aires, Department of Industries, Buenos Aires, Argentina

2. National University of La Plata, Department of Chemistry, CIDCA, La Plata, Provincia de Buenos Aires, Argentina

3. University of Buenos Aires, Faculty of Exact and Natural Sciences, INQUIMAE, Ciudad Universitaria, Buenos Aires, Argentina

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200500257

Reference24 articles.

1. Intake of trans fatty acids and risk of coronary heart disease among women

2. Comparative nutritional quality of palmstearin-liquid oil blends and hydrogenated fat (vanaspati)

3. Preparation of plastic fats with zero trans FA from palm oil

4. Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures

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4. Nucleation of melt: From fundamentals to dispersed systems;Advances in Colloid and Interface Science;2021-03

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