Effects of Low-melting-point Fractions of Cocoa Butter on Rice Bran Wax-corn Oil Mixtures: Thermal, Crystallization and Rheological Properties
Author:
Affiliation:
1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology
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_ess20250/_pdf
Reference36 articles.
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2. 2) Mozaffarian, D. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. Circulation 133, 187-225 (2016).
3. 3) Doan, C.D.; Van de Walle, D.; Dewettinck, K.; Patel, A.R. Evaluating the oil-gelling properties of natural waxes in rice bran oil: Rheological, thermal, and microstructural study. J. Am. Oil Chem. Soc. 92, 801-811 (2015).
4. 5) Zulim Botega, D.C.; Marangoni, A.G.; Smith, A.K.; Goff, H.D. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. J. Food Sci. 78, C1334-C1339 (2013).
5. 6) Mert, B.; Demirkesen, I. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT-Food Sci. Technol. 68, 477-484 (2016).
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