Physicochemical properties of lard-based diacylglycerols in blends with lard

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Physicochemical properties of lard-based diacylglycerols in blends with lard. / Miklos, Rikke; Zhang, Hong; Lametsch, Rene; Xu, Xuebing.

In: Food Chemistry, Vol. 138, No. 1, 2013, p. 608-614.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Miklos, R, Zhang, H, Lametsch, R & Xu, X 2013, 'Physicochemical properties of lard-based diacylglycerols in blends with lard', Food Chemistry, vol. 138, no. 1, pp. 608-614. https://doi.org/10.1016/j.foodchem.2012.10.070

APA

Miklos, R., Zhang, H., Lametsch, R., & Xu, X. (2013). Physicochemical properties of lard-based diacylglycerols in blends with lard. Food Chemistry, 138(1), 608-614. https://doi.org/10.1016/j.foodchem.2012.10.070

Vancouver

Miklos R, Zhang H, Lametsch R, Xu X. Physicochemical properties of lard-based diacylglycerols in blends with lard. Food Chemistry. 2013;138(1):608-614. https://doi.org/10.1016/j.foodchem.2012.10.070

Author

Miklos, Rikke ; Zhang, Hong ; Lametsch, Rene ; Xu, Xuebing. / Physicochemical properties of lard-based diacylglycerols in blends with lard. In: Food Chemistry. 2013 ; Vol. 138, No. 1. pp. 608-614.

Bibtex

@article{3bab130f10be4d39b220124bebbd8483,

title = "Physicochemical properties of lard-based diacylglycerols in blends with lard",

abstract = "The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The melting and crystallisation properties were investigated by the determination of dropping point (DP), solid fat content (SFC), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). In general, the effects of DAGs were found to be dependent on concentration. The DP was significantly (P",

author = "Rikke Miklos and Hong Zhang and Rene Lametsch and Xuebing Xu",

year = "2013",

doi = "10.1016/j.foodchem.2012.10.070",

language = "English",

volume = "138",

pages = "608--614",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "1",

}

RIS

TY - JOUR

T1 - Physicochemical properties of lard-based diacylglycerols in blends with lard

AU - Miklos, Rikke

AU - Zhang, Hong

AU - Lametsch, Rene

AU - Xu, Xuebing

PY - 2013

Y1 - 2013

N2 - The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The melting and crystallisation properties were investigated by the determination of dropping point (DP), solid fat content (SFC), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). In general, the effects of DAGs were found to be dependent on concentration. The DP was significantly (P

AB - The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The melting and crystallisation properties were investigated by the determination of dropping point (DP), solid fat content (SFC), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). In general, the effects of DAGs were found to be dependent on concentration. The DP was significantly (P

U2 - 10.1016/j.foodchem.2012.10.070

DO - 10.1016/j.foodchem.2012.10.070

M3 - Journal article

C2 - 23265530

VL - 138

SP - 608

EP - 614

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -

ID: 43720560

Department of Food Science