Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties-Reference-Cited by-同舟云学术

Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties

Published:2012 Issue: Volume:158 Page:171
ISSN:1359-6640
Container-title:Faraday Discussions
language:en
Short-container-title:Faraday Discuss.

Author:

Acevedo Nuria C.,Block Jane M.,Marangoni Alejandro G.

Publisher

Royal Society of Chemistry (RSC)

Subject

Physical and Theoretical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2012/FD/C2FD20008B

Reference36 articles.

1. Effect of cooling rate on the structure and mechanical properties of milk fat and lard

2. In Situ Small Angle X-ray Scattering (SAXS) Studies of Polymorphism with the Associated Crystallization of Cocoa Butter Fat Using Shearing Conditions

3. Orientation and Phase Transitions of Fat Crystals under Shear

4. Modeling phase transitions during the crystallization of a multicomponent fat under shear

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