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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)
Polymorphism (Crystallography)
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:
It is part of: Current Opinion in Food Science, 2015, vol. 4, p. 32-38
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ISSN: 2214-7993
Appears in Collections:Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)

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