The Stability and Nature of the Form IV Polymorph of Cocoa Butter Is Dictated by 1-Palmitoyl-2-Oleoyl-3-Stearoyl-Glycerol
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
American Chemical Society (ACS)
Subject
Condensed Matter Physics,General Materials Science,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.cgd.8b01268
Reference18 articles.
1. Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa Butter
2. Polymorphism of cocoa butter
3. Polymorphism of pos. I. occurrence and polymorphic transformation
4. New Insights into the β Polymorphism of 1,3-Palmitoyl-stearoyl-2-oleoyl Glycerol
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2. Polymorphism of a Highly Asymmetrical Triacylglycerol in Milk Fat: 1-Butyryl 2-Stearoyl 3-Palmitoyl-glycerol;Crystal Growth & Design;2022-09-13
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4. Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade;Trends in Food Science & Technology;2021-07
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