Crystallization and Melting Behavior of Cocoa Butter in Lipid Bodies of Fresh Cacao Beans-Reference-Cited by-同舟云学术

Crystallization and Melting Behavior of Cocoa Butter in Lipid Bodies of Fresh Cacao Beans

Published:2019-06-07 Issue:7 Volume:19 Page:4127-4137
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Bayés-García Laura¹^ORCID,Aguilar-Jiménez Mercedes¹,Calvet Teresa¹,Koyano Tetsuo²,Sato Kiyotaka³

Affiliation:

1. Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra, Universitat de Barcelona, Martí i Franquès s/n, E-08028 Barcelona, Spain

2. Meiji Co., Ltd., Takatsuki, Japan

3. Faculty of Applied Biological Science, Hiroshima University, Higashi−Hiroshima, Japan

Funder

Ministerio de Econom?a y Competitividad

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.9b00570

Reference23 articles.

1. Vega, C.; Kwik-Uribe, C. In Cocoa Butter and Related Compounds; Garti, N., Widlak, N. R., Eds. AOCS Press: Urbana, IL, 2012; pp 35–62.

2. Lipid droplets: a unified view of a dynamic organelle

3. Lipid droplet biogenesis

4. Beckett's Industrial Chocolate Manufacture and Use

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