Physicochemical characteristics of ternary fat blends involving low‐erucic rapeseed oil-Reference-Cited by-同舟云学术

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Physicochemical characteristics of ternary fat blends involving low‐erucic rapeseed oil

Published:2005-09 Issue:9 Volume:107 Page:627-633
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Braipson‐Danthine Sabine¹,Gibon Véronique²,Deroanne Claude¹

Affiliation:

1. F.U.S.A.Gx: Gembloux Agricultural University, Food Technology Department, Gembloux, Belgium

2. Fractionnement Tirtiaux S.A., Fleurus, Belgium

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501170

Reference9 articles.

1. Effect of erucic acid on the polymorphism of hydrogenated rapeseed oil;Cossement M.;Fat Sci Technol.,1990

2. Functionality of palm oil in margarines and shortenings;deMan L.;Lipid Techn.,1994

3. Lipid shortenings: a review

4. Physical characteristics of shortenings based on modified palm oil, milkfat and low melting milkfat fraction;NorAini I.;Fat Sci Technol.,1995

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1. Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties;Grasas y Aceites;2017-03-01

2. Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms;LWT - Food Science and Technology;2016-10

3. Properties of sugar-snap cookies as influenced by lauric-based shortenings;Journal of Cereal Science;2013-09

4. The effect of cooling rate and rapeseed oil addition on the melting behaviour, texture and microstructure of anhydrous milk fat;International Dairy Journal;2012-08

5. Quality of Brazilian vegetable oils evaluated by (modulated) differential scanning calorimetry;Journal of Thermal Analysis and Calorimetry;2011-12-18

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