Evidence of critical cooling rates in the nonisothermal crystallization of triacylglycerols: A case for the existence and selection of growth modes of a lipid crystal network

Langmuir

Volumn 26, Issue 6, 2010, Pages 4311-4319

  Bouzidi, Laziz ^a   Narine, Suresh S ^a  

^a TRENT UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COCOA BUTTER; COMPETING EFFECTS; COMPLEX SYSTEMS; COOLING RATES; CRITICAL COOLING RATE; CRITICAL RATES; CRYSTAL NETWORKS; CRYSTALLIZATION MECHANISMS; EFFECTIVE ACTIVATION ENERGY; GROWTH MECHANISMS; GROWTH MODES; HEAT OF CRYSTALLIZATION; ISO-CONVERSIONAL METHOD; LIPID CRYSTALLIZATION; LIQUID SOLIDS; MODEL-FREE ANALYSIS; NONISOTHERMAL CRYSTALLIZATION; NUCLEATION AND GROWTH; PREFERRED GROWTH; RELATIVE IMPORTANCE; STRUCTURAL ORGANIZATION; THERMODYNAMIC DRIVING FORCES; TRANSPORT PHENOMENA; TRIACYLGLYCEROLS;

ACTIVATION ANALYSIS; ACTIVATION ENERGY; BEVERAGES; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GLYCEROL; ISOTHERMS; TRANSPORT PROPERTIES;

COOLING;

TRIACYLGLYCEROL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; TRIGLYCERIDES;

EID: 77953016340     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la903420n     Document Type: Article

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