Results 241 to 250 of about 77,389 (301)

Polymorphism of edible fat crystals

Progress in Crystal Growth and Characterization of Materials, 2016
Abstract The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and polymorphic transformation will be observed under optical microscopy, and melting point of each polymorph will be determined.
Hironori Hondoh
exaly   +2 more sources

Nanostructured Fat Crystal Systems

Annual Review of Food Science and Technology, 2015
A new understanding of the nature and organization of fat crystalline supramolecular structure, in particular at the nanoscale, has arisen in the past three years. These new findings have helped establish that the first step in the formation of a triacylglycerol network is the creation of nanocrystalline platelets that aggregate into polycrystalline ...
Nuria C, Acevedo, Alejandro G, Marangoni
openaire   +2 more sources

Colloidal networks of fat crystals

Advances in Colloid and Interface Science, 2019
The following paper traces the development of the study of colloidal networks of fat crystals. The work starts with traditional pre-fractal particle network models of fat crystal networks. Due to its central importance in the study of colloidal networks of fat crystals (and other colloidal aggregates), a short exposition of fractal geometry is provided.
Edmund D, Co, Alejandro G, Marangoni
openaire   +2 more sources

Oil diffusivity through fat crystal networks

Soft Matter, 2015
The inevitable issue of oil migration in fat crystal networks shows marked similarities to diffusion in polymer networks.
Nicole L, Green, Dérick, Rousseau
openaire   +2 more sources

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

Journal of the American Oil Chemists' Society, 2020
AbstractThe effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear‐crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning calorimetry (DSC), pulsed field gradient nuclear magnetic resonance (pfg‐NMR), rheometer, and X‐ray
Nguyen, Viet, Rimaux, Tom, Truong, Vinh, Danthine, Sabine, Dewettinck, Koen, Van Bockstaele, Filip   +5 more
openaire   +2 more sources