Crystallization Behavior and Texture of Trans-Containing and Trans-Free Palm Oil Based Confectionery Fats-Reference-Cited by-同舟云学术

Crystallization Behavior and Texture of Trans-Containing and Trans-Free Palm Oil Based Confectionery Fats

Published:2007-11-10 Issue:25 Volume:55 Page:10258-10265
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

De Graef Veerle¹,Foubert Imogen¹,Smith Kevin W.¹,Cain Fred W.¹,Dewettinck Koen¹

Affiliation:

1. Ghent University, Faculty of Bioscience Engineering, Laboratory of Food Technology and Engineering, Coupure Links 653, B-9000 Gent, Belgium, Unilever Research Colworth, Sharnbrook, Bedfordshire, MK44 1LQ, U.K., and Loders Croklaan BV, Postbus 4, 1520AA Wormerveer, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071967q

Reference21 articles.

1. Identifying key structural indicators of mechanical strength in networks of fat crystals

2. Relationship between Crystallization Behavior, Microstructure, and Macroscopic Properties in Trans Containing and Trans Free Coating Fats and Coatings

3. Effects of composition on fat rheology and crystallisation

4. A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter

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