Effect of Surfactants on the Polymorphic Behaviour of Hydrogenated Canola Oil
- 1 January 1984
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 86 (12) , 460-465
- https://doi.org/10.1002/lipi.19840861202
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Diglycerides as a Stabilizer of the ß'‐Crystal Form in Margarines and FatsFette, Seifen, Anstrichmittel, 1983
- Crystal structure modifications of tristearin by food emulsifiersJournal of Oil & Fat Industries, 1982
- Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β′‐crystal form in fatsJournal of the Science of Food and Agriculture, 1981
- The DSC thermal analysis of crystallization behavior in palm oilJournal of Oil & Fat Industries, 1979
- The role of X-ray diffraction in studies of the crystallography of monoacid saturated triglyceridesJournal of Oil & Fat Industries, 1968
- Quick and simple methods for studying crystallization behavior of fatsJournal of Oil & Fat Industries, 1963