Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats-Reference-Cited by-同舟云学术

Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats

Published:2019 Issue:11 Volume:10 Page:7553-7564
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Zhen¹²³⁴⁵^ORCID,Lee Wan Jun¹²³⁴⁵,Zhou Haiyan¹²³⁴⁵,Wang Yong¹²³⁴⁵^ORCID

Affiliation:

1. JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety

2. Department of Food Science and Engineering

3. Jinan University

4. Guangzhou

5. China

Abstract

The effects of chemical interesterification (CIE) on the physicochemical properties and crystallization kinetics of oil blends containing palm oil (PO) in combination with six other types of oils were studied.

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Guangdong Science and Technology Department

Guangzhou Science, Technology and Innovation Commission

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01648A

Reference31 articles.

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2. Fat Crystal Migration and Aggregation and Polymorphism Evolution during the Formation of Granular Crystals in Beef Tallow and Palm Oil

3. Crystallization behavior of 1,3-dipalmitoyl-2-oleoyl-glycerol and 1-palmitoyl-2,3-dioleoyl-glycerol

4. Phase Behavior of a Binary Mixture of 1,3-Dipalmitoyl-2-oleoyl-sn-glycerol and 1,3-Dioleoyl-2-palmitoyl-sn-glycerol in n-Dodecane Solution

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