Shear-Induced Crystal Formation and Transformation in Cocoa Butter
Author:
Affiliation:
1. ETH Zurich, Institute of Food Science and Nutrition, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
Publisher
American Chemical Society (ACS)
Subject
Condensed Matter Physics,General Materials Science,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/cg900194t
Reference63 articles.
1. Thermodynamic and kinetic aspects of fat crystallization
2. Lipid and hardness characteristics of cocoa butters from different geographic regions
3. Crystallization behaviour of fats and lipids — a review
4. XVIII.—On certain isomeric transformations of fats
5. Review of the polymorphism of saturated even glycerides
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