Interplay of Polymorphic Transition and Mixed Crystal Formation in Model Fat Systems-Reference-Cited by-同舟云学术

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Interplay of Polymorphic Transition and Mixed Crystal Formation in Model Fat Systems

Published:2024-01-17 Issue:3 Volume:24 Page:1146-1158
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Seilert Julia¹^ORCID,Rappolt Michael²^ORCID,Dol Georg³,Flöter Eckhard¹

Affiliation:

1. Department of Food Process Engineering, Technische Universität Berlin, Straße des 17. Juni 135, Berlin 10623, Germany

2. School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds LS2 9JT, United Kingdom

3. Upfield Research & Development B.V., Food Science Centre, Bronland 18, 6708 WH Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.cgd.3c01164

Reference38 articles.

1. External factors affecting polymorphic crystallization of lipids

2. Triple Chain-Length Structures of Saturated Triglycerides

3. Thermodynamic and kinetic aspects of fat crystallization

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components;Molecules;2024-04-18

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