Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats
Sign Up to like & getrecommendations! Published in 2019 at "Food Biophysics"
DOI: 10.1007/s11483-019-09596-w
Abstract: Fat crystal networks result from a crystallization process, forming interlinked crystal aggregates of viscoelastic character. Palm oil-based fat crystal networks, such as chocolate and nougat spreads, often show liquid oil separation during storage because the… read more here.
Keywords: palm oil; crystallization; fat crystal; mechanical properties ... See more keywords
Aqueous droplets as active fillers in oil-continuous emulsions
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DOI: 10.1016/j.cofs.2020.06.004
Abstract: Water-in-oil emulsions are increasingly sought by the food industry for the development of foods with targeted attributes such as reduced caloric load or lowered production costs. In addition to the structure and rheology of fat… read more here.
Keywords: aqueous droplets; structure rheology; rheology; fat crystal ... See more keywords
Quantifying cooperative flow of fat crystal dispersions.
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DOI: 10.1039/d2sm00233g
Abstract: We quantify the cooperative flow behaviour of fat crystal dispersions (FCDs) upon varying crystallization conditions. The latter enabled altering the multiscale microstructure of the FCDs, from the nanometer-sized platelets, and the dispersed fractal aggregates, up… read more here.
Keywords: flow; quantifying cooperative; crystal dispersions; cooperative flow ... See more keywords