Fractional crystallisation – the fat modification process for the 21 st century-Reference-Cited by-同舟云学术

Fractional crystallisation – the fat modification process for the 21 st century

Published:2005-01 Issue:1 Volume:107 Page:48-57
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Timms Ralph E.¹

Affiliation:

1. Consultant – Oils & Fats, Nocton, Lincoln, UK

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200401075

Reference15 articles.

1. Fractionation of lauric oils

2. Unilever Ltd. (R. L.Best A.Crossley S.Paul H.Pardun C. J.Soeters): Improvements in or relating to cocoa‐butter‐substitutes. British Patent No. 827 172 1960 filed 20.02.1956.

Cited by 83 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Solvent‐free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties;Journal of Food Process Engineering;2024-09

2. Fractionation of edible fats—Separation of fat‐covered particles by decanter centrifuge;European Journal of Lipid Science and Technology;2024-04-03

3. Selective Molecular Sieving of Chloro and Bromotoluene Isomers by Trianglimine Macrocycle;Chemistry of Materials;2023-11-01

4. Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application;Gels;2023-06-01

5. Efficient separation of monobromotoluene isomers by nonporous adaptive perbromoethylated pillar[5]arene crystals;Chemical Communications;2023