Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Heidi D. Batte"'
Autor:
Heidi D. Batte, Pamela S. Jantzi, Michel Ollivon, Alejandro G. Marangoni, James W. E. Rush, Stefan H. J. Idziak, Cesar Vega
Publikováno v:
Soft matter. 3(2)
Blood triglyceride, free fatty acid and insulin levels are lower after acute intake of an oil-water-monoglyceride gel versus an oil-water mixture, demonstrating that food matrix nanostructure and microstructure can be engineered to modulate the physi
Autor:
Heidi D. Batte, James W. E. Rush, Alejandro G. Marangoni, Stefan H. J. Idziak, Amanda J. Wright
Publikováno v:
Food Research International. 40:982-988
The effect of processing conditions on the formation and stability of a gel comprised of oil, water, monostearin and stearic acid was studied. Processing conditions (homogenization rate (10,000–30,000 rpm), cooling rate (0.05–20 °C/min), homogen
Autor:
Amanda J. Wright, James W. E. Rush, Alejandro G. Marangoni, Heidi D. Batte, Stefan H. J. Idziak
Publikováno v:
Food Biophysics. 2:29-37
This paper is the characterization of a new material comprised of oil, water, monostearin and stearic acid, which can be used as a heart-friendly, low-saturate, trans fatty acid-free spreadable fat and shortening. Oil–water–monstearin mixtures fo
Autor:
Heidi D. Batte, Alejandro G. Marangoni
Publikováno v:
Crystal Growth & Design. 5:1703-1705
The fractal dimension of growing milk fat crystal clusters was determined for samples 20 and 170 μm thick. The mass fractal dimensions for the thin and thick samples were not significantly different (P > 0.05), with an average value of D = 1.44. Thi
Publikováno v:
Journal of dairy science. 88(6)
Blends of anhydrous milk fat (AMF) and canola oil (CO) were cooled from 35 to 5 degrees C at 0.1 degrees C/min, held for 24 h, and centrifuged to separate the liquid and crystalline fractions. The blends' crystallization behaviors and microstructures