Effects of Shear and Cooling Rate on the Crystallization Behavior and Structure of Cocoa Butter: Shear Applied During the Early Stages of Nucleation
Author:
Affiliation:
1. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
Funder
Ontario Ministry of Agriculture, Food and Rural Affairs
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.7b01472
Reference25 articles.
1. Polymorphism of POP and SOS. I. occurrence and polymorphic transformation
2. Dynamic crystallization of cocoa butter. I. characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals
3. Phase transitions and polymorphism of cocoa butter
4. Effects of Cocoa Butter Origin, Tempering Procedure, and Structure on Oil Migration Kinetics
5. Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions
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