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Lipid crystallization kinetics : roles of external factors influencing functionality of end products

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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.
Keywords
ISOTHERMAL CRYSTALLIZATION, THERMODYNAMIC CONTROLS, INTERFACIAL CRYSTALLIZATION, PALM OIL, COCOA BUTTER, LENGTH-SCALE ELUCIDATION, IN-OIL EMULSIONS, X-RAY-DIFFRACTION, POLYMORPHIC BEHAVIOR, FAT CRYSTALLIZATION

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Citation

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Chicago
Bayés-García, Laura, Ashok Patel, Koen Dewettinck, Dérick Rousseau, Kiyotaka Sato, and Satoru Ueno. 2015. “Lipid Crystallization Kinetics : Roles of External Factors Influencing Functionality of End Products.” Current Opinion in Food Science 4: 32–38.
APA
Bayés-García, L., Patel, A., Dewettinck, K., Rousseau, D., Sato, K., & Ueno, S. (2015). Lipid crystallization kinetics : roles of external factors influencing functionality of end products. CURRENT OPINION IN FOOD SCIENCE, 4, 32–38.
Vancouver
1.
Bayés-García L, Patel A, Dewettinck K, Rousseau D, Sato K, Ueno S. Lipid crystallization kinetics : roles of external factors influencing functionality of end products. CURRENT OPINION IN FOOD SCIENCE. 2015;4:32–8.
MLA
Bayés-García, Laura, Ashok Patel, Koen Dewettinck, et al. “Lipid Crystallization Kinetics : Roles of External Factors Influencing Functionality of End Products.” CURRENT OPINION IN FOOD SCIENCE 4 (2015): 32–38. Print.
@article{5969690,
  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.},
  author       = {Bay{\'e}s-Garc{\'i}a, Laura and Patel, Ashok and Dewettinck, Koen and Rousseau, D{\'e}rick and Sato, Kiyotaka and Ueno, Satoru},
  issn         = {2214-7993},
  journal      = {CURRENT OPINION IN FOOD SCIENCE},
  keyword      = {ISOTHERMAL CRYSTALLIZATION,THERMODYNAMIC CONTROLS,INTERFACIAL CRYSTALLIZATION,PALM OIL,COCOA BUTTER,LENGTH-SCALE ELUCIDATION,IN-OIL EMULSIONS,X-RAY-DIFFRACTION,POLYMORPHIC BEHAVIOR,FAT CRYSTALLIZATION},
  language     = {eng},
  pages        = {32--38},
  title        = {Lipid crystallization kinetics : roles of external factors influencing functionality of end products},
  url          = {http://dx.doi.org/10.1016/j.cofs.2015.04.005},
  volume       = {4},
  year         = {2015},
}

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