Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity
Author:
Affiliation:
1. Department of Food ScienceAarhus UniversityTjeleDenmark
2. AarhusKarlsHamn Denmark A/SAarhus CDenmark
3. School of Food Science and NutritionUniversity of LeedsLeedsUnited Kingdom
Funder
Danish Council for Strategic Research
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500435
Reference38 articles.
1. Crystal nucleation in food colloids
2. Cooling rate and dilution affect the nanostructure and microstructure differently in model fats
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