Sheared edible oils studied using dissipative particle dynamics and ultra small angle X-ray scattering: TAGwood orientation aggregation and disaggregation

Pink, D. A.; Townsend, B.; Peyronel, F.; Co, E. D.; Marangoni, A. G.

doi:10.1039/C7FO00514H

Title: Sheared edible oils studied using dissipative particle dynamics and ultra small angle X-ray scattering: TAGwood orientation aggregation and disaggregation

Journal Article · Sun Jan 01 00:00:00 EST 2017 · Food & Function

DOI:https://doi.org/10.1039/C7FO00514H· OSTI ID:1409113

Pink, D. A. ^[1]; Townsend, B. ^[2]; Peyronel, F. ^[2]; Co, E. D. ^[2];

^[2]

Department of Food Science; University of Guelph; Guelph; Canada; Physics Department
Department of Food Science; University of Guelph; Guelph; Canada

The following work examines the aggregation of supramolecular triglyceride crystalline structures under a shear regime using Dissipative Particle Dynamics and Ultra-Small Angle X-Ray Scattering.

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Research Organization:: Argonne National Lab. (ANL), Argonne, IL (United States). Advanced Photon Source (APS)

Sponsoring Organization:: USDOE Office of Science (SC)

OSTI ID:: 1409113

Journal Information:: Food & Function, Vol. 8, Issue 10; ISSN 2042-6496

Publisher:: Royal Society of Chemistry

Country of Publication:: United States

Language:: ENGLISH

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