Texturing edible oil with crystals of phenolic compounds: Platelets versus rods
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DOI: 10.1016/j.jfoodeng.2020.110039
Abstract: Abstract Cinnamic acid and acetosyringone recrystallize in vegetable oil as platelets and rods respectively. After dissolution at high temperature (100 °C) and upon cooling down to room temperature, their crystallites aggregate into a tenuous network which… read more here.
Keywords: elastic modulus; fraction; mass fraction; texturing edible ... See more keywords