Structural and mechanical properties of fats and their implications for food quality-Reference-Cited by-同舟云学术

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Structural and mechanical properties of fats and their implications for food quality

Published:2010 Issue: Volume: Page:216-259
ISSN:
Container-title:Chemical Deterioration and Physical Instability of Food and Beverages
language:
Short-container-title:

Author:

Peyronel M.F.,Acevedo N.C.,Marangoni A.G.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/U7000467N5317810.pdf

Reference113 articles.

1. Lateral packing of hydrocarbon chains;Abrahamsson;Prog Chem Fats Other Lipids,1978

2. Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems;Afoakwa;J Food Eng,2008

3. Chemical and enzymatic interestification of tristearin/triolein-rich blends I: Chemical composition, solid fat content and thermal properties;Ahmadi;Eur J Lipid Sci Technol,2008

4. Chemical and enzymatic interestification of tristearin/triolein-rich blends II: Microstructure and polymorphism;Ahmadi;Eur J Lipid Sci Technol,2008

5. Kinetics of phase change I. General Theory;Avrami;J Chem Phys,1939

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Morphological and optical properties of carbonaceous aerosol particles from ship emissions and biomass burning during a summer cruise measurement in the South China Sea;Atmospheric Chemistry and Physics;2024-03-11

2. Introduction;Sonocrystallization of Fats;2013

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