Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/160817
Title: Lipid crystallization kinetics - roles of external factors influencing functionality of end products
Author: Bayés-García, Laura
Patel, A.
Dewettinck, K.
Rousseau, D.
Sato, K.
Ueno, S.
Keywords: Cristal·lografia
Polimorfisme (Cristal·lografia)
Lípids
Crystallography
Polymorphism (Crystallography)
Lipids
Issue Date: 2015
Publisher: Elsevier
Abstract: The extent of crystallization and transformation of lipids, and their network formation, play decisive roles in determining physical properties (e.g., hardness, texture, rheology, and spreadability) of lipid-based food products. In these products, the lipid materials are present in rather complicated physical states such as mixtures of solid and liquid lipids or emulsified with water phases. In addition, various external influences are applied during actual production in a factory. Therefore, exploration of lipid crystallization under multiple external influences is necessary to improve the functionality of lipid-based food products.
Note: Versió postprint del document publicat a: https://doi.org/10.1016/j.cofs.2015.04.005
It is part of: Current Opinion in Food Science, 2015, vol. 4, p. 32-38
URI: http://hdl.handle.net/2445/160817
Related resource: https://doi.org/10.1016/j.cofs.2015.04.005
ISSN: 2214-7993
Appears in Collections:Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)

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