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Structure and functionality of nanostructured triacylglycerol crystal networks
Progress in Lipid Research ( IF 13.6 ) Pub Date : 2016-10-01 , DOI: 10.1016/j.plipres.2016.09.004
Pere R. Ramel , Edmund D. Co , Nuria C. Acevedo , Alejandro G. Marangoni

In this review, recent advances in the characterization of the nanoscale structure of fat crystal networks are outlined. The effect of different factors on the properties of crystalline nanoplatelets (CNPs) is comprehensively described. These are discussed together with the observed changes in polymorphism and micro- or mesostructural properties so as to have a complete understanding of the influence of different internal and external factors on the material properties of fats. The relationship between the nanostructure and the material properties of fats (i.e., oil binding capacity and rheology) is also described. Characterization of the nanostructure of fats has provided a new dimension to the analysis of fat crystal networks and opportunities for nanoengineering that could result in innovations in the food industry with regards to processing and structuring fatty materials.



中文翻译:

纳米三酰甘油晶体网络的结构和功能

在这篇综述中,概述了脂肪晶体网络纳米结构表征的最新进展。全面描述了不同因素对晶体纳米血小板(CNPs)性能的影响。讨论了这些内容以及观察到的多态性和微观或介观结构特性的变化,以便全面了解不同的内部和外部因素对脂肪物质特性的影响。纳米结构与脂肪材料特性之间的关系(,油结合能力和流变学)。脂肪纳米结构的表征为脂肪晶体网络的分析提供了一个新的维度,为纳米工程提供了机会,这可以导致食品工业在脂肪材料的加工和结构方面的创新。

更新日期:2016-10-01
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