The rheology and foamability of crystal-melt suspensions composed of triacylglycerols-Reference-Cited by-同舟云学术

The rheology and foamability of crystal-melt suspensions composed of triacylglycerols

Published:2022 Issue:6 Volume:18 Page:1183-1193
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Mishra Kim¹^ORCID,Kämpf Fabian¹^ORCID,Ehrengruber Silas¹,Merkel Julia¹,Kummer Nico¹²^ORCID,Pauer Robin³,Fischer Peter¹^ORCID,Windhab Erich J.¹

Affiliation:

1. Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland

2. Laboratory for Cellulose & Wood Materials, EMPA – Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland

3. Electron Microscopy Center, EMPA – Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland

Abstract

The rheology and morphology of triacylglycerol crystal-melt suspensions from anhydrous milk fat, cocoa butter, and palm kernel oil as function of crystallization shear rate and crystal volume fraction is investigated and related to foamability.

Funder

Innosuisse - Schweizerische Agentur für Innovationsförderung

Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/SM/D1SM01646F

Reference49 articles.

1. Numerical models of the onset of yield strength in crystal–melt suspensions

2. The rheology of a partially solid alloy

3. The microstructure of injection-molded semicrystalline polymers: A review

4. In-line detection method for crystallization, contraction and mold detachment during cooling of confectionery products

5. Influence of local convective heat flux on solidification, contraction and wall detachment behavior of molded chocolate during air cooling

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