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dc.contributor.authorSevdin, Sezen
dc.contributor.authorÖzel, Barış
dc.contributor.authorYücel, Umut
dc.contributor.authorÖztop, Mecit Halil
dc.date.accessioned2018-07-27T08:46:12Z
dc.date.available2018-07-27T08:46:12Z
dc.date.issued2018-07
dc.identifier.issn0260-8774
dc.identifier.other1873-5770
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2017.10.007
dc.identifier.urihttps://hdl.handle.net/11413/2384
dc.description.abstractEmulsions are thermodynamically unstable systems formed through blending of two immiscible fluids. Recent studies have shown that High Hydrostatic Pressure (HHP) can initiate or accelerate lipid crystallization in emulsions. In this study, the effect of HHP on lipid crystallization was examined. Emulsion samples were prepared with palm stearin (PS) as the oil phase and sodium caseinate (SC) as the emulsifier and they were pressurized at 100 and 500 MPa at 10, 20 and 40 degrees C for 15 min. In order to determine the crystal structure of the emulsions, differential scanning calorimeter (DSC) was used and the change in the crystal morphology during 28 day-storage at 4 degrees C was observed. Nuclear Magnetic Resonance Relaxometry (NMR) experiments were also conducted and transverse relaxation time (T-2) and self-diffusion coefficient (SDC) values showed a trend to follow polymorphic changes of lipid crystals. Results showed that pressure and storage time both had significant effects (p < 0.05) on the crystal structures of emulsions. (C) 2017 Elsevier Ltd. All rights reserved.tr_TR
dc.language.isoen_UStr_TR
dc.publisherElsevier Sci Ltd, The Boulevard, Langford Lane, Kidlington, Oxford Ox5 1Gb, Oxon, Englandtr_TR
dc.relationJournal of Food Engineeringtr_TR
dc.subjectHigh hydrostatic pressuretr_TR
dc.subjectLipid crystallizationtr_TR
dc.subjectTransverse relaxation timetr_TR
dc.subjectSelf-diffusion coefficienttr_TR
dc.subjectStorage timetr_TR
dc.subjectDispersed Phase Crystallizationtr_TR
dc.subjectIn-Water Emulsionstr_TR
dc.subjectFat-Contenttr_TR
dc.subjectOiltr_TR
dc.subjectNmrtr_TR
dc.subjectStabilitytr_TR
dc.subjectBehaviortr_TR
dc.subjectSpectroscopytr_TR
dc.subjectLecithintr_TR
dc.titleHigh hydrostatic pressure induced changes on palm stearin emulsionstr_TR
dc.typeArticletr_TR
dc.contributor.authorID163554tr_TR
dc.contributor.authorID202979tr_TR
dc.identifier.wos428825100009
dc.identifier.wos428825100009en
dc.identifier.scopus2-s2.0-85032334086
dc.identifier.scopus2-s2.0-85032334086en


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