| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601654 | Food Chemistry | 2013 | 12 Pages |
Abstract
⺠Crystallisation behaviour of sunflower hard stearins is similar to confectionery fats. ⺠Triacylglycerol composition had a clear impact on crystallisation properties. ⺠All samples exhibited a two-step crystallisation profile but different mechanisms. ⺠X-ray diffraction was used to study polymorphisms in the long term.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Miguel A. Bootello, Richard W. Hartel, Madeline Levin, Jose M. MartÃnez-Blanes, Concepción Real, Rafael Garcés, Enrique MartÃnez-Force, JoaquÃn J. Salas,