Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2019.108723
Abstract: This study investigated the role of lard-based diacylglycerol (DG) on the rheological and physicochemical properties of pork myofibrillar protein (MP) gels at different NaCl concentrations. Incorporated unpurified diacylglycerol (UDG) or purified diacylglycerol (PDG) and increased… read more here.
Keywords: lard based; based diacylglycerol; physicochemical properties; diacylglycerol ... See more keywords
In-depth characterization of palm-based diacylglycerol-virgin coconut oil blends with enhanced techno-functional properties
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111327
Abstract: Abstract The present research provides an overview of the physicochemical characteristics and the thermal profile of palm olein-based diacylglycerol (POL-DAG), virgin coconut oil (VCO) and their binary blends at specific ratios. The characterization of the… read more here.
Keywords: virgin coconut; based diacylglycerol; oil; pol dag ... See more keywords