Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin Surfaces
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph N1G 2W1, ON, Canada
2. Physics Department, St. Francis Xavier University, Antigonish B2G 2W5, NS, Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Canada Research Chairs
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acsomega.9b00147
Reference29 articles.
1. Beckett, S. T. The Science of Chocolate, 2nd ed. The Royal Society of Chemistry: Cambridge, U.K., 2008; pp 001–240.
2. Lipid and hardness characteristics of cocoa butters from different geographic regions
3. Polymorphism of cocoa butter
4. Secondary nucleation in triglyceride crystallization
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