In situ crystallization and transformation kinetics of polymorphic forms of saturated-unsaturated-unsaturated triacylglycerols: 1-palmitoyl-2,3-dioleoyl glycerol, 1-stearoyl-2,3-dioleoyl glycerol, and 1-palmitoyl-2-oleoyl-3-linoleoyl glycerol

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In situ crystallization and transformation kinetics of polymorphic forms of saturated-unsaturated-unsaturated triacylglycerols: 1-palmitoyl-2,3-dioleoyl glycerol, 1-stearoyl-2,3-dioleoyl glycerol, and 1-palmitoyl-2-oleoyl-3-linoleoyl glycerol

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作者：L. Bayé ; s-Garcí ; a^a ; ^{laurabayes@ub.edu" class="auth_mail" title="E-mail the corresponding author} ; T. Calvet^a ; M.A. Cuevas-Diarte^a ; S. Ueno^b
关键词：Polymorphism ; Triacylglycerol ; Lipid ; Thermal treatment ; Synchrotron radiation ; Food product
刊名：Food Research International
出版年：2016
出版时间：July 2016
年：2016
卷：85
期：Complete
页码：244-258
全文大小：3253 K

文摘

•: Dynamic thermal treatments are related to crystallization processes of edible fats.
•: Complex polymorphic behavior of TAGs was monitored by varying kinetic conditions.
•: Polymorphic transformation pathways were discussed in terms of molecular structures.
•: 20">Functional polymorphs may be formed by tailoring most efficient thermal treatments.