EFFECT OF FOOD EMULSIFIERS ON POLYMORPHIC TRANSITIONS OF COCOA BUTTER

被引：43

作者：

GARTI, N

SCHLICHTER, J

SARIG, S

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1986年 / 63卷 / 02期

关键词：

D O I：

10.1007/BF02546144

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：230 / 236

页数：7

共 18 条

[1]

ADENIER H, 1978, IND ALIMENTARI, P315

[2]

Becher P., 1957, EMULSIONS THEORY PRA

[3]

CAHPMAN GM, 1971, J AM OIL CHEM SOC, V48, P824

[4]

DUROSS JW, 1965, MANUFACTURING CONFEC, P50

[5] CRYSTAL-STRUCTURE MODIFICATIONS OF TRISTEARIN BY FOOD EMULSIFIERS [J].

GARTI, N ;

WELLNER, E ;

SARIG, S .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1982, 59 (04) :181-185

[6] EFFECT OF SURFACTANTS ON CRYSTAL-STRUCTURE MODIFICATION OF STEARIC-ACID [J].

GARTI, N ;

WELLNER, E ;

SARIG, S .

JOURNAL OF CRYSTAL GROWTH, 1982, 57 (03) :577-584

[7] EFFECT OF FOOD EMULSIFIERS ON CRYSTAL-STRUCTURE AND HABIT OF STEARIC-ACID [J].

GARTI, N ;

WELLNER, E ;

SARIG, S .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1981, 58 (12) :1058-1060

[8] EFFECT OF 2-OLEODIPALMITIN AND 2-ELAIDODIPALMITIN ON POLYMORPHIC BEHAVIOR OF COCOA BUTTER [J].

GRAY, MS ;

LOVEGREN, NV ;

FEUGE, RO .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (12) :727-731

[9] DIFFERENTIAL SCANNING CALORIMETRY OF SINGLE ACID TRIGLYCERIDES - EFFECT OF CHAIN-LENGTH AND UNSATURATION [J].

HAGEMANN, JW ;

TALLENT, WH .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (02) :118-&

[10] TRIGLYCERIDE SPECIFIC-HEAT DETERMINED BY DIFFERENTIAL SCANNING CALORIMETRY [J].

HAMPSON, JW ;

ROTHBART, HL .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1983, 60 (06) :1102-1104

← 1 2 →