A kinetic analysis of crystallization of a milk fat model system-Reference-Cited by-同舟云学术

A kinetic analysis of crystallization of a milk fat model system

Published:1999-05 Issue:4 Volume:32 Page:289-298
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Herrera M.L.,de León Gatti M.,Hartel R.W.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Rates of crystallization of dried lactose–sucrose mixtures;Arvanitoyannis;J. Food Sci.,1994

2. Kinetics of phase change. I. General theory;Avrami;Journal of Chemical Physics,1939

3. Kinetics of phase change. II. Transformation–time relations for random distribution of nuclei;Avrami;Journal of the American Oil Chemists' Society,1940

4. Kinetics of phase change III. Granulation, phase change, and microstructure;Avrami;Journal of the American Oil Chemists' Society,1941

5. An analytical study of fractions obtained by stepwise cooling of melted milk fat. 1. Methodology;Badings;Milchwissenschaft,1983

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