Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils
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- 作者：Bing-Zheng Lia ; b ; libingzheng@gxas.cn" class="auth_mail" title="E-mail the corresponding author ; Tuyen Truonga ; t.truong1@uq.edu.au" class="auth_mail" title="E-mail the corresponding author ; Bhesh Bhandaria ; b.bhandari@uq.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Milk fat stearin ; Fish oil ; Linseed oil ; Krill oil ; Crystallization ; Melting ; Interaction enthalpy
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：199-206
- 全文大小：1242 K
文摘
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Effects of S25 on the thermal behaviours of FO, LO and KO were investigated by DSC.
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Interactions between S25 and FO had adverse effect on their crystallization.
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S25/LO interactions promoted earlier crystallization of LO and stronger crystals.
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Effect of S25/KO interactions on crystallization was limited.
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LO might have the best oxidative stability upon the addition of S25.