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

Templating effects of dipalmitin on soft palm mid-fraction crystals

Thais Lomonaco Teodoro da SilvaDepartment of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, BrazilCorrespondence[email protected]
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,
Maria Aliciane Fontenele DominguesCentro de Ciências da Natureza (CNN), Federal University of São Carlos (UFSCar), Campus Lagoa do Sino Rodovia Lauri Simões de Barros, Buri, São Paulo, BrazilView further author information
,
Ming Chih ChiuDepartment of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, BrazilView further author information
&
Lireny Aparecida Guaraldo GoncalvesDepartment of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, BrazilView further author information
Pages 935-947 | Received 07 Dec 2016, Accepted 08 Apr 2017, Published online: 24 Jul 2017

Citations (5)

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Read on this site (1)

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 (4)

Xuan Liu, Long Xu, Riming Luo, Dongxiao Sun‐Waterhouse, Zhuang Liu, Qingqing Xu, Bo Yang, Dongming Lan, Weifei Wang & Yonghua Wang. (2022) Thermal properties, oxidative stability, and frying applicability of highly pure soybean‐based diacylglycerol oil. Journal of Food Processing and Preservation 46:5.
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Maria Aliciane Fontenele Domingues, Thaís Lomonaco T. da Silva, Ming Chih Chiu, Ana Paula Badan Ribeiro & Lireny A. Guaraldo Gonçalves. (2022) Tailoring crystallization and physical properties of palm mid-fraction with sorbitan tristearate and sucrose stearate. Food Chemistry 369, pages 130943.
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David A. Pink, Marjorie Ladd-Parada, Alejandro G. Marangoni & Gianfranco Mazzanti. (2020) Crystal Memory near Discontinuous Triacylglycerol Phase Transitions: Models, Metastable Regimes, and Critical Points. Molecules 25:23, pages 5631.
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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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