Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions-Reference-Cited by-同舟云学术

Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions

Published:2004-02 Issue:2 Volume:81 Page:195-202
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Toro-Vazquez Jorge F.¹,Pérez-Martínez David²,Dibildox-Alvarado Elena¹,Charó-Alonso Miriam¹,Reyes-Hernández Jaime²

Affiliation:

1. ; Facultad de Ciencias Químicas; Universidad Autónoma de San Luis Potosí; Av. Dr. Manuel Nava 6, Zona Universitaria SLP 78210 San Luis Potosí México

2. ; Programa de Posgrado en Alimentos del Centro Facultad de Química-Departamentode Investigación y Posgrado en Alimentos; Universidad Autónoma de Querétaro; Querétaro México

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference16 articles.

1. Polymorphism of Cocoa Butter;Wille;J. Am. Oil Chem. Soc.,1966

2. Phase Behavior and Extended Phase Scheme of Static Cocoa Butter Investigated with Real-Time X-ray Powder Diffraction;Malssen;Ibid.,1999

3. Isothermal Crystallization of Tripalmitin in Sesame Oil;Dibildox-Alvarado;Ibid.,1997

4. Process Viscometry of Complex Fluids and Suspensions with Helical Ribbon Agitators;Brito-de la Fuente;Can. J. Chem. Eng.,1998

5. The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization;Toro-Vazquez;J. Am. Oil Chem. Soc.,2002

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