Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD
Author:
Funder
Katholieke Universiteit Leuven
Industrial Research Fund
Fund for Stimulation of Scientific Research
FWO
Publisher
Elsevier BV
Subject
Food Science
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4. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part II: Phase behaviour and transformation paths of SSS, PSS and PPS saturated triacylglycerols—Effect of chain length mismatch;Bouzidi;Chemistry and Physics of Lipids,2012
5. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems Part III. Crystallization and phase behaviour of 1-palmitoyl-2,3-stearoyl-sn-glycerol (PSS) and tristearoylglycerol (SSS) binary system;Bouzidi;Chemistry and Physics of Lipids,2012
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