Bayés-García, LauraPatel, A.Dewettinck, K.Rousseau, D.Sato, KiyotakaUeno, S.2020-05-182020-05-1820152214-7993https://hdl.handle.net/2445/160817The 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.16 p.application/pdfengcc-by-nc-nd (c) Elsevier, 2015http://creativecommons.org/licenses/by-nc-nd/3.0/esCristal·lografiaPolimorfisme (Cristal·lografia)LípidsCrystallographyPolymorphism (Crystallography)Lipidsinfo:eu-repo/semantics/article6537722020-05-18info:eu-repo/semantics/openAccess