Journal: Current Research in Food Science

Article Title: Rheo-NMR to investigate fat crystallization under shear

doi: 10.1016/j.crfs.2021.05.004

Figure Lengend Snippet: MSE (A and C) and CPMG (B and D) profiles of PHSO (A and B) and sPMF (C and D) over the several measurements (indicated by the number on the X-axis) during cooling from 40 ​°C (first measurement: number ​= ​1) to 5 ​°C (69th measurement), followed by an isothermal period at 5 ​°C (latest measurement). Blue refers to low intensities, yellow to high intensities. (For interpretation of the references to color in this figure legend, the reader is referred to the Web version of this article.)

Article Snippet: Partially hardened sunflower oil (PHSO) (SFC 5 ​°C: 73%; SFC 25 ​°C: 35%; 42% trans fatty acids) and soft palm mid fraction (sPMF) (SFC 5 ​°C: 71%; SFC 25 ​°C: 14%) were kindly supplied by Vandemoortele (Izegem, Belgium).

Techniques:

Journal: Current Research in Food Science

Article Title: Rheo-NMR to investigate fat crystallization under shear

doi: 10.1016/j.crfs.2021.05.004

Figure Lengend Snippet: Heat flow as a function of the time of PHSO and sPMF during cooling from 40 ​°C to 5 ​°C, followed by an isothermal period during 1 ​h at 5 ​°C.

Article Snippet: Partially hardened sunflower oil (PHSO) (SFC 5 ​°C: 73%; SFC 25 ​°C: 35%; 42% trans fatty acids) and soft palm mid fraction (sPMF) (SFC 5 ​°C: 71%; SFC 25 ​°C: 14%) were kindly supplied by Vandemoortele (Izegem, Belgium).

Techniques:

Journal: Current Research in Food Science

Article Title: Rheo-NMR to investigate fat crystallization under shear

doi: 10.1016/j.crfs.2021.05.004

Figure Lengend Snippet: Heat flow as a function of time of PHSO after fast cooling (10 ​°C/min) from 60 ​°C to 23 ​°C, followed by an isothermal period at 23 ​°C of 1 ​h.

Article Snippet: Partially hardened sunflower oil (PHSO) (SFC 5 ​°C: 73%; SFC 25 ​°C: 35%; 42% trans fatty acids) and soft palm mid fraction (sPMF) (SFC 5 ​°C: 71%; SFC 25 ​°C: 14%) were kindly supplied by Vandemoortele (Izegem, Belgium).

Techniques:

Journal: Current Research in Food Science

Article Title: Rheo-NMR to investigate fat crystallization under shear

doi: 10.1016/j.crfs.2021.05.004

Figure Lengend Snippet: Storage modulus of PHSO as a function of the amount of solids during isothermal crystallization at 23 ​°C. The color scales from dark blue at 0 ​min to dark red at 35 ​min. (For interpretation of the references to color in this figure legend, the reader is referred to the Web version of this article.)

Article Snippet: Partially hardened sunflower oil (PHSO) (SFC 5 ​°C: 73%; SFC 25 ​°C: 35%; 42% trans fatty acids) and soft palm mid fraction (sPMF) (SFC 5 ​°C: 71%; SFC 25 ​°C: 14%) were kindly supplied by Vandemoortele (Izegem, Belgium).

Techniques: Crystallization Assay