Article (Scientific journals)
Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat
Lomonaco Teodoro Da Silva, Thais; Danthine, Sabine; Martini, Silvana
2020In Journal of Food Science, 85 (10), p. 3380-3390
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Keywords :
crystallization, low sat fat,; high-intensity ultrasound,; physical properties,; sonocrystallization
Disciplines :
Food science
Author, co-author :
Lomonaco Teodoro Da Silva, Thais  ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Danthine, Sabine  ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Martini, Silvana
Language :
English
Title :
Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat
Publication date :
2020
Journal title :
Journal of Food Science
ISSN :
0022-1147
eISSN :
1750-3841
Publisher :
Wiley
Volume :
85
Issue :
10
Pages :
3380-3390
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 15 January 2021

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