Crystallization and Melting Behavior of Mixtures of Pure Monoacylglycerols and Diacylglycerols
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
2. Department of Process Engineering and Applied Science, Dalhousie University, Halifax, Nova Scotia B3H 4R2, Canada
Funder
Canada Research Chairs
Natural Sciences and Engineering Research Council of Canada
Barrett Foundation
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.1c01047
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1. Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products
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3. 360. An X-ray and thermal examination of the glycerides. Part II. The α-monoglycerides
4. The Polymorphism of 1-Monostearin and 1-Monopalmitin
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