Temperature-Dependent Mixing Behavior of Tristearin and 1,2-Distearoyl-3-oleoyl-rac-glycerol (SSO)
Author:
Affiliation:
1. Department of Chemistry and Biology, Toronto Metropolitan University, Toronto, Ontario M5B 2K3, Canada
2. Mondelez International, Inc., East Hanover, New Jersey 07936, United States
Funder
Natural Sciences and Engineering Research Council of Canada
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.2c01514
Reference53 articles.
1. Molecular Composition Dynamics and Structure of Cocoa Butter
2. External factors affecting polymorphic crystallization of lipids
3. Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin Surfaces
4. Thermal and structural properties of binary mixtures of 1,3-distearoyl-2-oleoyl-glycerol (SOS) and 1,2-dioleoyl-3-stearoyl-sn-glycerol (sn-OOS)
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