| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398402 | Food Research International | 2013 | 10 Pages |
Abstract
⺠Blends of PO and MP up to 8% were crystallized between 15 and 28 °C. ⺠DSC, XRD and PLM were used to deduce a crystallization mechanism for the blends. ⺠MP initiates the crystallization process and triggers the high-melting PO TAGs. ⺠MP thus induces a fractional crystallization of the PO. ⺠Addition of MP to PO yields a coarser crystal structure.
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Authors
Stefanie Verstringe, Sabine Danthine, Christophe Blecker, Frédéric Depypere, Koen Dewettinck,