Characterization of Graininess Formed in All Beef Tallow-Based Shortening-Reference-Cited by-同舟云学术

Characterization of Graininess Formed in All Beef Tallow-Based Shortening

Published:2010-10-07 Issue:21 Volume:58 Page:11463-11470
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Meng Zong¹,Liu Yuan-Fa¹,Jin Qing-Zhe¹,Huang Jian-Hua¹,Song Zhi-Hua¹,Wang Feng-Yan¹,Wang Xing-Guo¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102496p

Reference24 articles.

1. Studies on Granular Crystals Growing in Palm Oil

2. On the formation of granular crystals in fat blends containing palm oil

3. Crystallization behavior of 1,3-dipalmitoyl-2-oleoyl-glycerol and 1-palmitoyl-2,3-dioleoyl-glycerol

4. Formation of Granular Crystals in Margarine with Excess Amount of Palm Oil

5. Study on grainy crystals in edible beef tallow shortening

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