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Physicochemical properties of lard-based diacylglycerols in blends with lard
Rikke Miklos, Hong Zhang,
Rene Lametsch
, Xuebing Xu
Food Chemistry
34
Citations (Scopus)
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Dive into the research topics of 'Physicochemical properties of lard-based diacylglycerols in blends with lard'. Together they form a unique fingerprint.
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Agriculture & Biology
lard
81%
diacylglycerols
71%
physicochemical properties
51%
melting
44%
crystallization
43%
differential scanning calorimetry
21%
X-ray diffraction
21%
triacylglycerols
17%
lipid content
16%
lipids
11%
Medicine & Life Sciences
lard
100%
Diglycerides
78%
Crystallization
52%
Freezing
44%
Fats
32%
Differential Scanning Calorimetry
26%
X-Ray Diffraction
26%
Triglycerides
17%
Chemical Compounds
Fat
43%
Melting
37%
Crystallization
30%
Differential Scanning Calorimetry
15%
X-Ray Diffraction
10%