Influence of monopalmitin on the isothermal crystallization mechanism of palm oil
- Author
- Stefanie Verstringe (UGent) , Sabine Danthine, Christophe Blecker, Frédéric Depypere (UGent) and Koen Dewettinck (UGent)
- Organization
- Keywords
- Microstructure, Palm oil, Differential scanning calorimetry, X-ray diffraction, Monopalmitin, Crystallization, FAT CRYSTALLIZATION, MINOR COMPONENTS, MODEL CREAM, BEHAVIOR, KINETICS, MONOACYLGLYCEROLS, MONOGLYCERIDES, TRIGLYCERIDES, DIGLYCERIDES, FRACTIONS
Downloads
-
(...).pdf
- full text
- |
- UGent only
- |
- |
- 1.80 MB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-3103150
- MLA
- Verstringe, Stefanie, et al. “Influence of Monopalmitin on the Isothermal Crystallization Mechanism of Palm Oil.” FOOD RESEARCH INTERNATIONAL, vol. 51, no. 1, 2013, pp. 344–53, doi:10.1016/j.foodres.2012.12.034.
- APA
- Verstringe, S., Danthine, S., Blecker, C., Depypere, F., & Dewettinck, K. (2013). Influence of monopalmitin on the isothermal crystallization mechanism of palm oil. FOOD RESEARCH INTERNATIONAL, 51(1), 344–353. https://doi.org/10.1016/j.foodres.2012.12.034
- Chicago author-date
- Verstringe, Stefanie, Sabine Danthine, Christophe Blecker, Frédéric Depypere, and Koen Dewettinck. 2013. “Influence of Monopalmitin on the Isothermal Crystallization Mechanism of Palm Oil.” FOOD RESEARCH INTERNATIONAL 51 (1): 344–53. https://doi.org/10.1016/j.foodres.2012.12.034.
- Chicago author-date (all authors)
- Verstringe, Stefanie, Sabine Danthine, Christophe Blecker, Frédéric Depypere, and Koen Dewettinck. 2013. “Influence of Monopalmitin on the Isothermal Crystallization Mechanism of Palm Oil.” FOOD RESEARCH INTERNATIONAL 51 (1): 344–353. doi:10.1016/j.foodres.2012.12.034.
- Vancouver
- 1.Verstringe S, Danthine S, Blecker C, Depypere F, Dewettinck K. Influence of monopalmitin on the isothermal crystallization mechanism of palm oil. FOOD RESEARCH INTERNATIONAL. 2013;51(1):344–53.
- IEEE
- [1]S. Verstringe, S. Danthine, C. Blecker, F. Depypere, and K. Dewettinck, “Influence of monopalmitin on the isothermal crystallization mechanism of palm oil,” FOOD RESEARCH INTERNATIONAL, vol. 51, no. 1, pp. 344–353, 2013.
@article{3103150,
author = {{Verstringe, Stefanie and Danthine, Sabine and Blecker, Christophe and Depypere, Frédéric and Dewettinck, Koen}},
issn = {{0963-9969}},
journal = {{FOOD RESEARCH INTERNATIONAL}},
keywords = {{Microstructure,Palm oil,Differential scanning calorimetry,X-ray diffraction,Monopalmitin,Crystallization,FAT CRYSTALLIZATION,MINOR COMPONENTS,MODEL CREAM,BEHAVIOR,KINETICS,MONOACYLGLYCEROLS,MONOGLYCERIDES,TRIGLYCERIDES,DIGLYCERIDES,FRACTIONS}},
language = {{eng}},
number = {{1}},
pages = {{344--353}},
title = {{Influence of monopalmitin on the isothermal crystallization mechanism of palm oil}},
url = {{http://doi.org/10.1016/j.foodres.2012.12.034}},
volume = {{51}},
year = {{2013}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: