Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil-Reference-Cited by-同舟云学术

Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil

Author:

Blach Carolin¹²³⁴⁵,Gravelle Andrew J.⁶⁷⁸⁹,Peyronel Fernanda⁶⁷⁸⁹,Weiss Jochen¹²³⁴⁵,Barbut Shai⁶⁷⁸⁹,Marangoni Alejandro G.⁶⁷⁸⁹

Affiliation:

1. Department of Food Physics and Meat Science

2. Institute of Food Science and Biotechnology

3. University of Hohenheim

4. 70599 Stuttgart

5. Germany

6. Department of Food Science

7. University of Guelph

8. Guelph

9. Canada

Abstract

Mixtures of stearyl alcohol and stearic acid were some of the first identified oleogelators with potential for food applications.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

Reference42 articles.

2. A. G. Marangoni and L.Wesdorp, Structure and Properties of Fat Crystal Networks, CRC Press, Boca Raton, FL, USA, 2013

3. A. Marangoni , Structure-function analysis of edible fats, AOCS Press, Urbana, IL, USA, 2012

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