Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form
Author:
Affiliation:
1. ; Department of Food Science; University of Guelph; N1G 2W1 Guelph Ontario Canada
2. ; School of Nutrition; Ryerson University; M5B 2K3 Toronto Ontario Canada
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference17 articles.
1. Fundamentals of Nucleation and Crystal Growth;Boistelle,1988
2. Modeling Crystallization Kinetics of Triacylglycerols;Rousset,2002
3. Kinetics of Crystallization in n-Hexadecane and Cocoa Butter Oil-in-Water Emulsions Accounting for Droplet Collision Mediated Nucleation;Hindle;J. Colloid Interface Sci.,2000
4. Crystallization of Emulsified TAGs;Skoda;J. Colloid Sci.,1963
5. Nucleation Kinetics of Emulsified Triglyceride Mixtures;Kloek;J. Am. Oil. Chem. Soc.,2000
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