Litcius/Paper detail

Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage

Mayanny Gomes da Silva, Kamila Ramponi Rodrigues de Godoi, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro

2022Food Research International10 citationsDOI

Topics & Concepts

Interesterified fatCrystallizationChemistryNucleationPalm kernelFatty acidPhase (matter)Palm kernel oilCrambeChemical engineeringPalm oilCrystallographyFood scienceOrganic chemistryBotanyBiologyEngineeringLipaseEnzymeFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality
Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage | Litcius