Effects of adding foreign particles on crystallization and physical properties of fat-based products

• Main Author: Yoshikawa, Shinichi
• Other Authors: 松村, 康生
• Format: Doctoral Thesis
• Language: English
• Published: Kyoto University 2016
• Subjects: Heterogeneous nucleation; Triacylglycerol; Talc; Palm oil; Shortening; 610
• Online Access: http://hdl.handle.net/2433/216160

(1) Yoshikawa, S., Kida, H. & Sato, K. Promotional effects of new types of additives on fat crystallization. J. Oleo Sci. 63(4), 333–345, © 2014 Japan Oil Chemists’ Society, Tokyo., (2) Yoshikawa, S., Kida, H. & Sato, K. Fat crystallization with talc particles is influenced by particle size, concentration, and cooling rate. Eur. J. Lipid Sci. Technol. 117(6), 858–868, © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim., (3) Yoshikawa, S., Kida, H., Matsumura, Y. & Sato, K. Adding talc particles improves physical properties of palm oil-based shortening. Eur. J. Lipid Sci. Technol., DOI: 10.1002/ejlt.201500283 (in press), © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. === 京都大学 === 0048 === 新制・論文博士 === 博士(農学) === 乙第13044号 === 論農博第2837号 === 新制||農||1044(附属図書館) === 学位論文||H28||N5008(農学部図書室) === 33036 === (主査)教授 松村 康生, 教授 裏出 令子, 教授 安達 修二 === 学位規則第4条第2項該当 === Doctor of Agricultural Science === Kyoto University === DFAM