In situ optical observation of microstructure of -fat gel made of binary mixtures of high-melting and low-melting fats

Author： Higaki K. Koyano T. Hachiya I. Sato K.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.37, Iss.1, 2004-01, pp. : 2-10

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Physical characteristics of modified milkfat in high-melting fat preparation

By Nor Hayati I. Aminah A. Mamot S. Nor Aini I. Noor Lida H.M.

International Journal of Food Sciences and Nutrition, Vol. 53, Iss. 1, 2002-01 ,pp. : 43-54

Informa Healthcare

Access to resources Recommend Favorite

Physical behaviour and composition of low- and high-melting fractions of sediment in canola oil

By Liu H. Biliaderis C.G. Przybylski R. Eskin N.A.M.

Food Chemistry, Vol. 53, Iss. 1, 1995-01 ,pp. : 35-41

Elsevier

Access to resources Recommend Favorite

Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets

By Berry B.W. Bigner M.E.

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 355-362

Elsevier

Access to resources Recommend Favorite

Low-fat, high-carbohydrate diets and heart disease

By Jeppesen J.

Food and Chemical Toxicology, Vol. 35, Iss. 7, 1997-07 ,pp. : 735-735

Elsevier

Access to resources Recommend Favorite

How are Consumers of Low-fat and High-fat Diets Perceived by those with Lower and Higher Fat Intake?

By Barker M.E. Tandy M. Stookey J.D.

Appetite (APPET), Vol. 33, Iss. 3, 1999-12 ,pp. : 309-317

Academic Press

Access to resources Recommend Favorite