Promotional Effects of New Types of Additives on Fat Crystallization

Author:

Yoshikawa Shinichi,Kida Haruyasu,Sato Kiyotaka

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference34 articles.

1. 1) Gunstone, F. D.; Padley, F. B. ed., Lipid Technologies and Applications, Marcel Dekker, New York (2006).

2. 2) Marangoni A. G. ed., Structure-Function Analysis of Edible Fats, AOCS Press, Urbana (2012).

3. 3) Marangoni, A. G.; Acevedo, N.; Maleky, F.; Co, E.; Peyronel, F.; Mazzanti, G.; Quinn, B.; Pink, D., Structure and functionality of edible fats. Soft Matter 8, 1275-1300 (2012).

4. 4) Walsta, P.; Kloek, W.; van Vliet, T., Fat crystal networks. in Crystallization Processes in Fats and Lipid Systems (Garti, N.; Sato, K. ed.), Marcel Dekker, New York, pp. 289-328 (2001).

5. 5) Nosho, Y.; Hashimoto, S.; Kato, M.; Suzuki, K., A novel high pressure technology for the production of margarine. in Advances in High Pressure Bioscience and Biotechnology II (Winter, R. ed.), Springer, New York, pp. 447-452 (2002).

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