Effect of Purification Methods on the Physicochemical and Thermodynamic Properties and Crystallization Kinetics of Medium-Chain, Medium–Long-Chain, and Long-Chain Diacylglycerols-Reference-Cited by-同舟云学术

Effect of Purification Methods on the Physicochemical and Thermodynamic Properties and Crystallization Kinetics of Medium-Chain, Medium–Long-Chain, and Long-Chain Diacylglycerols

Published:2020-06-08 Issue:31 Volume:68 Page:8391-8403
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Shaolin¹²^ORCID,Lee Wan Jun¹²^ORCID,Wang Ying¹²³,Tan Chin Ping⁴^ORCID,Lai Oi Ming⁵⁶^ORCID,Wang Yong¹²^ORCID

Affiliation:

1. JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People’s Republic of China

2. Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, People’s Republic of China

3. National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, People’s Republic of China

4. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Serdang, Selangor, Malaysia

5. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43300 Serdang, Selangor, Malaysia

6. Institute of Bioscience, Universiti Putra Malaysia, 43300 Serdang, Selangor, Malaysia

Funder

China Postdoctoral Science Foundation

Guangzhou Science, Technology and Innovation Commission

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01346

Reference37 articles.