Effects of adding foreign particles on crystallization and physical properties of fat-based products / 油脂製品の結晶化・物性に及ぼす外部粒子添加の影響

Description

(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

Links & Downloads

1. http://hdl.handle.net/2433/216160
2. 14301乙第13044号
3. 10.14989/doctor.r13044
4. 14301

Tags

Heterogeneous nucleation

Triacylglycerol

Talc

Palm oil

Shortening

610

Additional Fields

Identifer	oai:union.ndltd.org:kyoto-u.ac.jp/oai:repository.kulib.kyoto-u.ac.jp:2433/216160
Date	25 July 2016
Creators	Yoshikawa, Shinichi
Contributors	松村, 康生, 裏出, 令子, 安達, 修二, 吉川, 真一, ヨシカワ, シンイチ
Publisher	Kyoto University, 京都大学
Source Sets	Kyoto University
Language	English
Detected Language	English
Type	doctoral thesis, Thesis or Dissertation
Format	application/pdf
Rights	許諾条件により本文は2017-07-01に公開
Relation	http://doi.org/10.5650/jos.ess13155, http://dx.doi.org/10.1002/ejlt.201400420, http://dx.doi.org/10.1002/ejlt.201500283