Please use this identifier to cite or link to this item:
http://hdl.handle.net/2445/160817
Title: | Lipid crystallization kinetics - roles of external factors influencing functionality of end products |
Author: | Bayés-García, Laura Patel, A. Dewettinck, K. Rousseau, D. Sato, Kiyotaka Ueno, S. |
Keywords: | Cristal·lografia Polimorfisme (Cristal·lografia) Lípids Crystallography Polymorphism (Crystallography) Lipids |
Issue Date: | 2015 |
Publisher: | Elsevier |
Abstract: | The extent of crystallization and transformation of lipids, and their network formation, play decisive roles in determining physical properties (e.g., hardness, texture, rheology, and spreadability) of lipid-based food products. In these products, the lipid materials are present in rather complicated physical states such as mixtures of solid and liquid lipids or emulsified with water phases. In addition, various external influences are applied during actual production in a factory. Therefore, exploration of lipid crystallization under multiple external influences is necessary to improve the functionality of lipid-based food products. |
Note: | Versió postprint del document publicat a: https://doi.org/10.1016/j.cofs.2015.04.005 |
It is part of: | Current Opinion in Food Science, 2015, vol. 4, p. 32-38 |
URI: | http://hdl.handle.net/2445/160817 |
Related resource: | https://doi.org/10.1016/j.cofs.2015.04.005 |
ISSN: | 2214-7993 |
Appears in Collections: | Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
653772.pdf | 411.46 kB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License