A Conceptual Model for Shear-Induced Phase Behavior in Crystallizing Cocoa Butter-Reference-Cited by-同舟云学术

A Conceptual Model for Shear-Induced Phase Behavior in Crystallizing Cocoa Butter

Published:2007-05-25 Issue:7 Volume:7 Page:1230-1241
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Mazzanti Gianfranco¹,Guthrie Sarah E.¹,Marangoni Alejandro G.¹,Idziak Stefan H. J.¹

Affiliation:

1. Department of Physics and Guelph-Waterloo Physics Institute, University of Waterloo, Waterloo, and Department of Food Science, University of Guelph, Guelph, Ontario, Canada

Publisher

American Chemical Society (ACS)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cg050467r

Reference70 articles.

1. Relationship between Crystallization Behavior and Structure in Cocoa Butter

2. Orientation and Phase Transitions of Fat Crystals under Shear

3. Modeling phase transitions during the crystallization of a multicomponent fat under shear

4. Crystallization behaviour of fats and lipids — a review

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