Kinetic Analysis of Rapeseed Oil Crystallization during Isothermal Storage
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
2. Department of Agriculture and Food Technology, Kyoto Gakuen University, Kameoka, Kyoto 621-8555, Japan
Funder
Japan Society for the Promotion of Science
Publisher
American Chemical Society (ACS)
Subject
Condensed Matter Physics,General Materials Science,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.cgd.7b00789
Reference36 articles.
1. Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
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3. Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC
4. Influence of Crystallization on the Oxidative Stability of Extra Virgin Olive Oil
5. Fat crystals and emulsion stability — a review
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