Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends-Reference-Cited by-同舟云学术

Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends

Published:2021 Issue:4 Volume:70 Page:479-490
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Wakui Ryota¹,Kamigaki Takamichi¹,Nishino Yuri²,Ito Yoshiko²,Miyazawa Atsuo²,Shiota Makoto¹

Affiliation:

1. Milk Science Institute, Megmilk Snow Brand, Co., Ltd.

2. Graduate School of Life Science, University of Hyogo

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/70/4/70_ess20210/_pdf

Reference38 articles.

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3. 3) Tang, D.; Marangoni, A.G. Microstructure and fractal analysis of fat crystal networks. J. Am. Oil Chem. 83, 377-388 (2006).

4. 4) Narine, S.S.; Marangoni, A.G. Relating structure of fat crystal networks to mechanical properties: a review. Food Res. Int. 32, 227-248 (1999).

5. 5) Higaki, K.; Sasakura, Y.; Koyano, T.; Hachiya, I.; Sato, K. Physical analyses of gel-like behavior of binary mixtures of high- and low-melting fats. J. Am. Oil Chem. Soc. 80, 263-270 (2003).

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