Thermal and mechanical properties of Cocoa butter crystallized under an external laminar shear field

Crystal Growth and Design

Volumn 11, Issue 6, 2011, Pages 2429-2437

  Maleky, Fatemeh ^a   Marangoni, Alejandro ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL METHOD; BREAKING FORCE; COCOA BUTTER; CRYSTAL NETWORKS; CRYSTALLINE COMPONENTS; FUNCTIONAL PROPERTIES; LAMINAR SHEAR; MECHANICAL STRENGTH; MELTING TEMPERATURES; NANOSCALE STRUCTURE; PADDLE MIXERS; PHYSICAL MODEL; SHEAR FIELDS; SHEAR RATES; STORAGE MODULI; THERMAL AND MECHANICAL PROPERTIES; THERMAL PROPERTIES; YOUNG'S MODULUS;

ALIGNMENT; COCOA; CRYSTAL STRUCTURE; CRYSTALLINE MATERIALS; CRYSTALLITE SIZE; ELASTIC MODULI; MELTING POINT; MODELS; PHASE TRANSITIONS; SHEAR DEFORMATION; THERMODYNAMIC PROPERTIES;

SHEAR FLOW;

EID: 79958011354     PISSN: 15287483     EISSN: 15287505     Source Type: Journal    
DOI: 10.1021/cg200202u     Document Type: Article

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