Unsaturated Emulsifier-Mediated Modification of the Mechanical Strength and Oil Binding Capacity of a Model Edible Fat Crystallized under Shear-Reference-Cited by-同舟云学术

Unsaturated Emulsifier-Mediated Modification of the Mechanical Strength and Oil Binding Capacity of a Model Edible Fat Crystallized under Shear

Published:2012-11-09 Issue:46 Volume:28 Page:16207-16217
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Acevedo Nuria C.¹,Block Jane M.²,Marangoni Alejandro G.³

Affiliation:

1. Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, Iowa 50011-1061, United States

2. Department of Food Science and Technology, Santa Catarina Federal University, Rod. Admar Gonzaga, l346, Itacorubi, Florianópolis, Santa Catarina, Brazil, 88034-00l

3. Guelph-Waterloo Physics Institute, Centre for Food & Soft Materials Science, Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario, Canada, N1G 2W1

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la303365d

Reference60 articles.

1. Trans Fat Task Force. TRANSforming the Food Supply – Report of the Trans Fat Task Force. Minister of Health 2006.www.healthcanada.ca/transfat.

2. Who. Diet, Nutritionand the Prevention of Chronic Diseases. WHO Technical Series Report916, Geneva, (2003.

3. Health Canada. Trans Fat Monitoring Program–DataTables for the First Set of Monitoring Data. Minister of Health, (2007.www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tfa-age_e.html.

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