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dc.contributor.authorZhu, Ting wei
dc.contributor.authorZhang, Xia
dc.contributor.authorZong, Min hua
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorWu, Hong
dc.contributor.authorLi, Bing
dc.date2020
dc.date.accessioned2022-06-27T15:42:24Z
dc.date.available2022-06-27T15:42:24Z
dc.date.issued2020-02-15
dc.identifier.citationStorage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties, T.-W. Zhu, X. Zhang, M.-H. Zong; R. J. Linhardt. H. Wu, B. Li, Food Chemistry 306, 125563, 2020.
dc.identifier.issn18737072
dc.identifier.issn3088146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.125563
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5524
dc.descriptionFood Chemistry 306, 125563
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractThe storage stability of two kinds of interesterified blend-based fast-frozen special fats (PS:SO-IBSF, PS:RO-IBSF) with varied triacylglycerols (TAGs) compositions under different temperatures for 4 weeks was investigated. Rancimat and peroxide values experiments indicated that both IBSFs display good oxidation stability throughout a 4-week storage. As for the physical properties of both IBSFs, the solid fat content and hardness decreased with the increase of storage temperature, and IBSFs still exhibited a viscoelastic solid-like behavior. X-ray diffraction results showed that crystal transformation from β′- to β-form was more serious when stored at 25 °C. The more content of ECN 50-type TAGs in PS:RO-IBSF is helpful to reduce its crystal transformation from β′-to β-form compared to PS:SO-IBSF. On the other hand, storage at 4 °C was beneficial for both IBSFs to keep their crystal network integrity, and the PS:RO-IBSF maintained better quality under the same storage conditions.
dc.description.sponsorshipNational Natural Science Foundation of China
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.foodchem.2019.125563
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofFood Chemistry
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleStorage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties
dc.typeArticle
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dcterms.isVersionOfhttps://doi.org/10.1016/j.foodchem.2019.125563
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dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.volume306


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