Heterogeneous Nucleation Effects of Talc Particles on Polymorphic Crystallization of Cocoa Butter-Reference-Cited by-同舟云学术

Heterogeneous Nucleation Effects of Talc Particles on Polymorphic Crystallization of Cocoa Butter

Published:2021-12-23 Issue:1 Volume:22 Page:213-227
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Bayés-García Laura¹^ORCID,Yoshikawa Shinichi²^ORCID,Aguilar-Jiménez Mercedes¹,Ishibashi Chinami³,Ueno Satoru³,Calvet Teresa¹^ORCID

Affiliation:

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

2. Research Institute for Creating the Future, Fuji Oil Holdings INC., 598-8540 Izumisano, Japan

3. Faculty of Applied Biological Science, Hiroshima University, 739-8528 Higashi-Hiroshima, Japan

Funder

ALBA synchrotron facility

Agencia Estatal de Investigaci??n, Ministerio de Ciencia, Innovaci??n y Universidades

SPring-8 synchrotron facility

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.1c00859

Reference37 articles.

1. Beckett's Industrial Chocolate Manufacture and Use

2. Phase transitions and polymorphism of cocoa butter

3. Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction

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

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