The Effect of Crystallization Conditions on the Structural Properties of Oleofoams Made of Cocoa Butter Crystals and High Oleic Sunflower Oil-Reference-Cited by-同舟云学术

The Effect of Crystallization Conditions on the Structural Properties of Oleofoams Made of Cocoa Butter Crystals and High Oleic Sunflower Oil

Published:2021-02-22 Issue:3 Volume:21 Page:1562-1575
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Metilli Lorenzo¹,Lazidis Aris²,Francis Mathew¹,Marty-Terrade Stephanie²,Ray Joydeep³,Simone Elena¹^ORCID

Affiliation:

1. School of Food Science and Nutrition, Food Colloids and Bioprocessing group, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, U.K.

2. Nestlé Product Technology Centre, Haxby Road, York YO31 8TA, U.K.

3. Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland

Funder

Engineering and Physical Sciences Research Council

Royal Society

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.0c01361

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