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Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/160817
Lipid crystallization kinetics - roles of external factors influencing functionality of end products
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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.
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BAYÉS-GARCÍA, Laura, et al. Lipid crystallization kinetics - roles of external factors influencing functionality of end products. Current Opinion in Food Science. 2015. Vol. 4, num. 32-38. ISSN 2214-7993. [consulted: 2 of October of 2026]. Available at: https://hdl.handle.net/2445/160817