| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538899 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠To gather information on the effect of TAG on crystallisation regime of PO/PS blend. ⺠To assess the impact of TAG on thermal behaviour, SFC and rheological properties. ⺠To control the growth of primary granular crystal within PO/PS blend. ⺠To determine also the dominating TAG species responsible for crystallisation rate. ⺠To determine the best level of PS to impart the required body to the finished system.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sami Saadi, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Mat Sahri Miskandar, Huey Chern Boo, Sabo Mohammed Abdulkarim,