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
Rheological and Physicochemical Analysis of Nonedible Oils Used for Biodiesel Production
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DOI: 10.1021/acsomega.2c02960
Abstract: Rheological and physicochemical characteristics of edible oils used for biodiesel production are well established; nonetheless, the rheological and physicochemical characteristics of nonedible oils are yet to be established. The present study therefore focuses on rheological… read more here.
Keywords: oil; used biodiesel; biodiesel; production ... See more keywords