Compression and wire-cutting experiments on dispersions of fully hydrogenated palm oil in sunflower oil with varying fraction solid fat were carried out to establish which parameters are important for the large deformation behavior of fat crystal networks. Compression experiments showed that the apparent Young's modulus, yield stress, yield deformation and Bingham extensional viscosity scaled with the volume fraction solid fat according a power law. For the Young's modulus and yield stress, the exponent was about 3.8¿3.9. The scaling exponent is close to the one relating the storage modulus and the fraction solid fat at deformations within the linear region. The specific fracture energy obtained from wire cutting also increased with volume ...
Several binary blends of vegetable oils commonly used in industrial shortenings (i.e., palm oil (PO)...
Formulated Palmitic (PBS) and Lauric-based (LBS) shortenings were studied for their microstructure a...
The crystallisation behaviour of three fat blends, comprising a commercial shortening, a blend of fa...
Compression and wire-cutting experiments on dispersions of fully hydrogenated palm oil in sunflower ...
Dispersions of hydrogenated palm oil (HP) in sunflower oil were crystallized in a scraped-surface he...
A detailed investigation was carried out on the modulation of the coupling between network formation...
<p>Crystallization in bulk fats is always initiated by a heterogeneous nucleation process. Hom...
A detailed investigation was carried out on the modulation of the coupling between network formation...
Dispersing micronized fat crystals (MFCs) in oil is a novel route to largely decouple fat crystallis...
In this study, two different groups of fat samples were prepared in a way that samples of each group...
The effect of shear on the rheological properties of anhydrous milk fat (AMF) and blends added 10-30...
This paper identifies physical properties of an interesterified palm-based fat (EIEPO) that predict ...
The effect of fumed silica aggregates on fat crystal networks is studied using a combination of rheo...
Emulsion stability is desired during production, storage and transportation. However, controlled des...
Ternary fat blends consisting of Palm Kernel Oil (high in Lauric acid), Palm Stearin (high in Palmi...
Several binary blends of vegetable oils commonly used in industrial shortenings (i.e., palm oil (PO)...
Formulated Palmitic (PBS) and Lauric-based (LBS) shortenings were studied for their microstructure a...
The crystallisation behaviour of three fat blends, comprising a commercial shortening, a blend of fa...
Compression and wire-cutting experiments on dispersions of fully hydrogenated palm oil in sunflower ...
Dispersions of hydrogenated palm oil (HP) in sunflower oil were crystallized in a scraped-surface he...
A detailed investigation was carried out on the modulation of the coupling between network formation...
<p>Crystallization in bulk fats is always initiated by a heterogeneous nucleation process. Hom...
A detailed investigation was carried out on the modulation of the coupling between network formation...
Dispersing micronized fat crystals (MFCs) in oil is a novel route to largely decouple fat crystallis...
In this study, two different groups of fat samples were prepared in a way that samples of each group...
The effect of shear on the rheological properties of anhydrous milk fat (AMF) and blends added 10-30...
This paper identifies physical properties of an interesterified palm-based fat (EIEPO) that predict ...
The effect of fumed silica aggregates on fat crystal networks is studied using a combination of rheo...
Emulsion stability is desired during production, storage and transportation. However, controlled des...
Ternary fat blends consisting of Palm Kernel Oil (high in Lauric acid), Palm Stearin (high in Palmi...
Several binary blends of vegetable oils commonly used in industrial shortenings (i.e., palm oil (PO)...
Formulated Palmitic (PBS) and Lauric-based (LBS) shortenings were studied for their microstructure a...
The crystallisation behaviour of three fat blends, comprising a commercial shortening, a blend of fa...