Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil‐Based Model Fat Blend and its Corresponding Fat‐Reduced Water‐in‐Oil Emulsion

Autor:	Marisol Cordova-Barragan, Elena Dibildox-Alvarado, Alejandro G. Marangoni, Fernanda Peyronel
Rok vydání:	2021
Předmět:	chemistry.chemical_compound Chemical engineering chemistry law General Chemical Engineering Organic Chemistry Palm oil Behenic acid Crystallization Water in oil emulsion law.invention Stabilizer (chemistry)
Zdroj:	Journal of the American Oil Chemists' Society. 98:413-424
ISSN:	1558-9331 0003-021X
DOI:	10.1002/aocs.12461
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::afa9e88da5197fd4a3ee74403b3fbcbe https://doi.org/10.1002/aocs.12461 Zobrazit plný text záznamu Plný text