| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542780 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠The microstructure properties of MPM models influenced by TAG composition. ⺠Low melting TAG promoted weaker network structure of MPM during storage. ⺠High melting TAG increased the workability force of MPM during storage. ⺠The presence of large amount of PPP stimulated the polymorphic transformation. ⺠MPM models 1, 2, and 3 exhibited softer water-in-oil emulsions during storage.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
![Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage](/preview/png/10542780.png "First Page Preview: Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage")
Authors
Sami Saadi, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Mohammed Sabo Abdulkarim, Huey Chern Boo, Mat Sahri Miskandar,