The rheology and foamability of crystal-melt suspensions composed of triacylglycerols

The rheology of triacylglycerol (TAG) crystal-melt suspensions (CMSs) consisting of anhydrous milk fat (AMF), cocoa butter (CB), and palm kernel oil (PKO) as function of crystallization shear rate [italic small gamma, Greek, dot above](cryst) and crystal volume fraction Φ(SFC) is investigated by in-...

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Detalles Bibliográficos
Autores principales: Mishra, Kim, Kämpf, Fabian, Ehrengruber, Silas, Merkel, Julia, Kummer, Nico, Pauer, Robin, Fischer, Peter, Windhab, Erich J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8826217/
https://www.ncbi.nlm.nih.gov/pubmed/35037667
http://dx.doi.org/10.1039/d1sm01646f

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8826217/
https://www.ncbi.nlm.nih.gov/pubmed/35037667
http://dx.doi.org/10.1039/d1sm01646f

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