Modelling two-step isothermal fat crystallization

Author:

Foubert Imogen,Dewettinck Koen,Janssen Goele,Vanrolleghem Peter A.

Publisher

Elsevier BV

Subject

Food Science

Reference6 articles.

1. Phase behaviour of cocoa butter in a two-step isothermal crystallization;Dewettinck;Crystal Growth and Design,2004

2. Dynamic mathematical model of the crystallization kinetics of fats;Foubert;Food Research International,2002

3. On the crystal structure of the β′ form of triacylglycerols and structural changes at the phase transitions LIQ→α→β′→β;Hernqvist;Science Technology,1982

4. A kinetic analysis of crystallization of a milk fat model system;Herrera;Food Research International,1999

5. Relationship between crystallization behaviour and structure in cocoa butter;Marangoni;Crystal Growth and Design,2003

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