Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends
Jixian Mao, Yujie Gao, Zong Meng
Topics & Concepts
Palm stearinMaterials scienceCrystallizationRheologyTartaric acidMicrostructureAnhydrousChemical engineeringComposite materialFood scienceChemistryOrganic chemistryPalm oilCitric acidEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsRheology and Fluid Dynamics Studies