New Textures of Chocolate Are Formed by Polymorphic Crystallization and Template Effects: Velvet Chocolate-Reference-Cited by-同舟云学术

New Textures of Chocolate Are Formed by Polymorphic Crystallization and Template Effects: Velvet Chocolate

Published:2015-06-29 Issue:8 Volume:15 Page:4045-4054
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Bayés-García Laura¹,Calvet Teresa¹,Cuevas-Diarte Miquel Àngel¹,Rovira Enric²,Ueno Satoru³,Sato Kiyotaka³

Affiliation:

1. Departament de Cristal·lografia, Mineralogia i Dipòsits Minerals, Facultat de Geologia, Universitat de Barcelona, Martí i Franquès s/n, E-08028 Barcelona, Spain

2. Enric Rovira S.L., E-08296 Castellbell i el Vilar, Spain

3. Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima 739, Japan

Funder

Generalitat de Catalunya

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.5b00660

Reference25 articles.

1. Confectionery fats handbook

2. Polymorphism of POP and SOS. I. occurrence and polymorphic transformation

3. Polymorphism of POP and SOS. II. kinetics of melt crystallization

4. Crystallization behavior of 1,3-dipalmitoyl-2-oleoyl-glycerol and 1-palmitoyl-2,3-dioleoyl-glycerol

5. Polymorphism of pos. I. occurrence and polymorphic transformation

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