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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure

Roberta Claro da SilvaDepartment of Biochemical and Pharmaceutical Technology, FCF/USP, São Paulo, São Paulo, Brazil;Department of Nutrition, Dietetics, and Food Science, Utah State University, Logan, UT, USACorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-1398-0760View further author information
ORCID Icon,
Fabiana Andreia Schäfer De Martini SoaresDepartment of Biochemical and Pharmaceutical Technology, FCF/USP, São Paulo, São Paulo, BrazilView further author information
,
Jessica Mayumi MaruyamaDepartment of Biochemical and Pharmaceutical Technology, FCF/USP, São Paulo, São Paulo, BrazilView further author information
,
Natalia Roque DagostinhoDepartment of Biochemical and Pharmaceutical Technology, FCF/USP, São Paulo, São Paulo, BrazilView further author information
,
Ylana Adami SilvaDepartment of Biochemical and Pharmaceutical Technology, FCF/USP, São Paulo, São Paulo, BrazilView further author information
,
Juliana Neves Rodrigues RactDepartment of Biochemical and Pharmaceutical Technology, FCF/USP, São Paulo, São Paulo, BrazilView further author information
&
Luiz Antonio GioielliDepartment of Biochemical and Pharmaceutical Technology, FCF/USP, São Paulo, São Paulo, BrazilView further author information
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Pages S385-S398 | Received 13 Sep 2016, Accepted 18 Feb 2017, Published online: 12 Jun 2017

Citations (9)

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Maria Aliciane Fontenele Domingues, Thais Lomonaco Teodoro Da Silva, Ana Paula Badan Ribeiro, Ming Chih Chiu & Lireny Aparecida Guaraldo Gonçalves. (2018) Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate. International Journal of Food Properties 21:1, pages 618-632.
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Articles from other publishers (8)

Sami Saadi, Nor Elhouda Nacer, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Sabo Mohammed Abdulkarim, Huey Chern Boo, Mat Sahri Miskandar, Nazamid Saari, Azizah Abdul Hamid & Farooq Anwar. (2023) Newly Structured Lipid-Based Glycerolysis Mechanism: Insights into Glycerolipid Crystal Growth and Function. ACS Food Science & Technology.
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Karin Wagner & Maya Davidovich-Pinhas. (2023) Di-acylglycerides as oil structuring agents. Food Structure 36, pages 100320.
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Gabriela B. Brito, Vanessa O. Di Sarli Peixoto, Matheus T. Martins, Denes K.A. Rosário, Juliana N. Ract, Carlos A. Conte-Júnior, Alexandre G. Torres & Vanessa N. Castelo-Branco. (2022) Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer. Food Structure 32, pages 100264.
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Aurélie Monié, Sophie Franceschi, Stéphane Balayssac, Myriam Malet-Martino, Mathieu Delample, Emile Perez & Jean-Christophe Garrigues. (2022) Study of rapeseed oil gelation induced by commercial monoglycerides using a chemometric approach. Food Chemistry 369, pages 130870.
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Reed A. Nicholson, Gianfranco Mazzanti & Alejandro G. Marangoni. (2021) Crystallization and Melting Behavior of Mixtures of Pure Monoacylglycerols and Diacylglycerols. Crystal Growth & Design 22:1, pages 414-427.
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Yalong Guo, Zhixiang Cai, Yanping Xie, Aiqin Ma, Hongbin Zhang, Pingfan Rao & Qiang Wang. (2020) Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 759-800.
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Iris Tavernier, Kim Moens, Bart Heyman, Sabine Danthine & Koen Dewettinck. (2019) Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil. Food Research International 120, pages 504-513.
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Pablo Arranz-Martínez, Marta Corzo-Martínez, Luis Vázquez, Carlos F. Torres & Alejandro G. Marangoni. (2018) Influence of thermal processing on the phase behavior of a novel acylglyceride-alkylglyceride lipid-based delivery system. Food & Function 9:7, pages 4028-4035.
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