Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization.

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作者： Viet,Nguyen ^[1] ; Tom,Rimaux ^[2] ; Vinh,Truong ^[3] ; Koen,Dewettinck ^[4] ; Filip,Van Bockstaele ^[5]

作者单位： Food Structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Belgium; Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Belgium; Department of Chemical Engineering, Nong Lam University-HCM City, Viet Nam. Electronic address: Viet.Nguyen@UGent.be. ^[1] Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Belgium; Vandemoortele R&D, Izegem, Belgium. Electronic address: tom.rimaux@vandemoortele.com. ^[2] Department of Chemical Engineering, Nong Lam University-HCM City, Viet Nam. Electronic address: tv@hcmuaf.edu.vn. ^[3] Food Structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Belgium; Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Belgium. Electronic address: Koen.Dewettinck@UGent.be. ^[4] Food Structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Belgium; Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Belgium. Electronic address: Filip.VanBockstaele@UGent.be. ^[5]

关键词 Anhydrous milk fat Dynamic-crystallization Granular crystals Palm oil Static-crystallization Storage

主题词动物(Animals);结晶(Crystallization);乳(Milk);甘油三酯类(Triglycerides);X线衍射(X-Ray Diffraction)

DOI 10.1016/j.foodres.2020.109412

PMID 33233099

发布时间 2021-05-14

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准确一般字义偏差语意偏离译文作用小提交