Networks of micronized fat crystals grown under static conditions-Reference-Cited by-同舟云学术

Networks of micronized fat crystals grown under static conditions

Published:2018 Issue:4 Volume:9 Page:2102-2111
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Nikolaeva T.¹²³⁴⁵^ORCID,Adel R. den⁶⁷⁸⁴^ORCID,Velichko E.⁹¹⁰¹¹⁴^ORCID,Bouwman W. G.⁹¹⁰¹¹⁴^ORCID,Hermida-Merino D.¹²¹³¹⁴¹⁵,Van As H.¹²³⁴⁵^ORCID,Voda A.⁶⁷⁸⁴^ORCID,van Duynhoven J.¹²³⁴⁶^ORCID

Affiliation:

1. Laboratory of Biophysics

2. Wageningen University

3. Wageningen

4. The Netherlands

5. MAGNEtic resonance research FacilitY (MAGNEFY)

6. Unilever R&D

7. Olivier van Noortlaan 120

8. 3133 AT Vlaardingen

9. Faculty of Applied Sciences

10. Delft University of Technology

11. Delft

12. DUBBLE CRG/ESRF

13. Netherlands Organisation for Scientific Research (NWO)

14. Grenoble Cedex

15. France

Abstract

Dispersions of micronized fat crystals (MFCs) in oil form a weak-interaction network organized by crystal aggregates in a continuous net of crystalline nanoplatelets.

Funder

Stichting voor de Technische Wetenschappen

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00148K

Reference57 articles.

1. Characterization of the nanoscale structure of milk fat

2. Molecular Composition Dynamics and Structure of Cocoa Butter

3. Effects of composition on fat rheology and crystallisation