Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Canada
2. Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800059
Reference21 articles.
1. Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin
2. X-ray spectroscopy
3. M.Takeuchi S.Ueno K.Sato:Crystallization kinetics of polymorphic forms of a molecular compound constructed by SOS (1 3‐distearoyl‐2‐oleoyl‐sn‐glycerol) and SSO (1 2‐distearoyl‐3‐oleoyl‐rac‐glycerol).Food Res Intl.2002 35 919–926.
4. Properties and crystallization of fat blends
5. The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism
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