Modulating crystallization behavior and functional properties of diacylglycerol-based margarines through chilling temperature control

Diacylglycerol (DAG)-enriched margarines offer significant health advantages over traditional triacylglycerol (TAG) counterparts but require precise crystallization control to achieve desired textures. This study systematically quantified how chilling temperature (−10 °C to 10 °C) modulates the crys...

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Bibliographic Details

Main Authors:	Ke, Wanting, Liang, Xinzhe, Lee, Yee Ying, Tan, Chin Ping, Pei, Hong Shyang, Wang, Yong, Zhang, Zhen
Format:	Article
Language:	en
Published:	Elsevier 2026
Subjects:	Food Science
Online Access:	http://psasir.upm.edu.my/id/eprint/123350/1/123350.pdf http://psasir.upm.edu.my/id/eprint/123350/ https://www.sciencedirect.com/science/article/pii/S0963996926003911
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