Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil
Xintao Liao, Xie YiPing, Khai Yi Liau, Yee‐Ying Lee, Chin Ping Tan, Yong Wang, Chaoying Qiu
Topics & Concepts
CrystallizationLauric acidMelting pointCoalescence (physics)Materials scienceDiacylglycerol kinaseChemistryChemical engineeringFood scienceMineralogyBiologyFatty acidComposite materialOrganic chemistryAstrobiologyEnzymeEngineeringProtein kinase CFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality