Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil

Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer in...

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Detalles Bibliográficos
Autores principales:	Puppo, M.C., Martini, S., Hartel, R.W., Herrera, M.L.
Formato:	JOUR
Materias:	High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3419_Puppo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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