Journal ArticleDOI
Phase behaviour of fats and their mixtures.
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This article is published in Progress in Lipid Research.The article was published on 1984-01-01. It has received 400 citations till now. The article focuses on the topics: Phase (matter).read more
Citations
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Thermodynamic and kinetic aspects of fat crystallization.
TL;DR: The latest attempts to describe the sometimes complex phase equilibria of fats using fundamental relationships for chemical potential that have so far been applied to individual species in melts of unary, binary and ternary systems are reviewed.
Journal ArticleDOI
Fat crystals and emulsion stability — a review
TL;DR: The effects of fat crystals in food emulsion formation and stability are reviewed in this paper, including fat crystal wettability, interfacial rheology, crystal microstructure, and particle location.
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Relating structure of fat crystal networks to mechanical properties: a review.
TL;DR: In this article, the identification of the various levels of structure present in fat crystal networks, and the development of analytical techniques to quantify these levels are discussed, as well as the relationship of these levels to macroscopic physical indicators of the mechanical strength of the network is discussed.
Journal ArticleDOI
Characterization of lipid nanoparticles by differential scanning calorimetry, X-ray and neutron scattering.
Heike Bunjes,Tobias Unruh +1 more
TL;DR: Differential scanning calorimetry and X-ray diffraction play a prominent role in the characterization of lipid nanoparticle (LNP) dispersions and their applications in the field of nanodispersions of solid lipids are summarized.
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Potential food applications of edible oil organogels
TL;DR: A review of the potential applications of edible oil organogels can be found in this article, where the authors summarize the work that has been carried out to evaluate the functionality of organogelators in food systems.
References
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Book
The solubility of non-electrolytes
TL;DR: Hildebrand's book is an exception as mentioned in this paper, since the reviewer has taken the opportunity to renew his acquaintance with the earlier as well as the later text, and has found this to be a most interesting experience, since the book is full of matter which is not dealt with adequately in the ordinary text-books of physical chemistry.
Journal ArticleDOI
Polymorphism of cocoa butter
R. L. Wille,E. S. Lutton +1 more
TL;DR: Largely by x-ray diffraction six crystalline states, I–VI, in order of increasing melting point, have been identified for cocoa butter, and it is premature to say that VI is specifically the phase of chocolate “bloom”.