Crystallization Behavior of Anhydrous Milk Fat−Sunflower Oil Wax Blends-Reference-Cited by-同舟云学术

Crystallization Behavior of Anhydrous Milk Fat−Sunflower Oil Wax Blends

Published:2011-02-23 Issue:6 Volume:59 Page:2689-2695
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kerr Rebekah M.¹,Tombokan Xenia²,Ghosh Supriyo²,Martini Silvana¹

Affiliation:

1. Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, 750 North 1200 East, Logan, Utah 84322-8700, United States

2. Bruker Corporation, 2700 Technology Forest Boulevard, Bruker Technology Park, The Woodlands, Texas 77381, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1046046

Reference27 articles.

1. Structuring of edible oils by alternatives to crystalline fat

2. Structuring edible oil with lecithin and sorbitan tri-stearate

3. Organogel-Based Emulsion Systems, Micro-Structural Features and Impact on In Vitro Digestion

4. Novel structuring strategies for unsaturated fats – Meeting the zero-trans, zero-saturated fat challenge: A review

5. Potential food applications of edible oil organogels

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