A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics-Reference-Cited by-同舟云学术

A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics

Published:2024-02 Issue: Volume:177 Page:113864
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Simone Elena^ORCID,Rappolt Michael,Ewens Holly,Rutherford Tom,Marty Terrade Stephanie,Giuffrida Francesca,Marmet Cynthia

Funder

European Research Council

Diamond Light Source Ltd

CERIC

Royal Society

Horizon 2020 Framework Programme

ESRF

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction;Bahari;Lwt,2018

4. L. Bouzidi S.S. Narine Phase Behavior of Saturated Triacylglycerides-Influence of Symmetry and Chain Length Mismatch 2012 AOCS Press In Cocoa Butter and Related Compounds 10.1016/B978-0-9830791-2-5.50007-4.

5. Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI / MALDI-HRMS, XRD, DSC;Bresson;MIR and Raman spectroscopy. Food Chemistry,2021

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1. Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components;Molecules;2024-04-18