✦ LIBER ✦

Shear-induced Crystal Structure Formation in Milk Fat and Blends with Rapeseed Oil

✍ Scribed by Niels Kaufmann, Veerle De Graef, Koen Dewettinck, Lars Wiking

Book ID: 118814783
Publisher: Springer US
Year: 2012
Tongue: English
Weight: 439 KB
Volume: 7
Category: Article
ISSN: 1557-1858
DOI: 10.1007/s11483-012-9269-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Shear and Rapeseed Oil Addition Affect t

Shear and Rapeseed Oil Addition Affect the Crystal Polymorphic Behavior of Milk Fat

✍ Niels Kaufmann, Jacob J. K. Kirkensgaard… 📂 Article 📅 2013 🏛 Springer-Verlag 🌐 English ⚖ 538 KB

Effects of minor lipids on crystallizati

Effects of minor lipids on crystallization of milk fat-cocoa butter blends and bloom formation in chocolate

✍ R. A. Tietz; R. W. Hartel 📂 Article 📅 2000 🏛 Springer-Verlag 🌐 English ⚖ 723 KB

Formation and Stability of Shear-Induced

Formation and Stability of Shear-Induced Shish-Kebab Structure in Highly Entangled Melts of UHMWPE/HDPE Blends

✍ Keum, Jong Kahk; Zuo, Feng; Hsiao, Benjamin S. 📂 Article 📅 2008 🏛 American Chemical Society 🌐 English ⚖ 446 KB

Polymorphism of rapeseed oil with a low

Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β′-crystal form in fats

✍ Lars Hernqvist; Kåre Larsson; Bengt Herslöf; Oldrich Podlaha 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 401 KB 👁 1 views

## Abstract The polymorphism of hydrogenated rapeseed oil with a low content of erucic acid was investigated by X‐ray diffraction. The triglyceride composition in the hydrogenated oil was determined by a combination of gas chromatography and high‐performance liquid chromatography. A characteristic