Time-resolved SAXS and WAXS of low-solid shortenings under shear
收藏ESRF Portal2027-01-01 更新2026-04-23 收录
下载链接：
https://doi.esrf.fr/10.15151/ESRF-ES-1922853784
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资源简介：
Shortenings are fat-rich food products containing vegetable oil and a hardstock (2-30%), which can be used as an ingredient in bakery applications. In the food industry, shortenings are produced by applying high shear rates and high cooling rates to obtain the desired organoleptic properties. However, the effect of the shear rate and the cooling rate on fat crystallization at different length scales is still lacking. Until now, research focuses on the crystallization behavior without the presence of shear, which is referred to as ‘static crystallization’. Therefore, applying synchrotron SAXS and WAXS will largely contribute to better understand these effects on the nano- to mesoscale. As a result, a more in-depth knowledge on the fat crystallization process as such and the resulting product characteristics will be obtained.
提供机构：
Vandemoortele , R&D, Prins Albertlaan 79, 8870 Izegem, Belgium; Ghent University, Food Structure and Function Research Group, Faculty of Bioscience Engineering, Coupure Link 653, 9000 Ghent, Belgium
创建时间：
2027-01-01
