Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states

Current Opinion in Colloid and Interface Science

Volumn 16, Issue 5, 2011, Pages 384-390

  Sato, Kiyotaka ^a   Ueno, Satoru ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Colloidal dispersion states; Fat crystallization; Lipids; Polymorphism

Indexed keywords

COLLOIDAL DISPERSION; COOLING RATES; EXTERNAL FACTORS; FAT CRYSTALLIZATION; FAT CRYSTALS; KINETIC PROCESS; MICROBEAM X-RAY DIFFRACTION; MICROSCOPIC PROPERTIES; OIL-IN-WATER (O/W) EMULSION; POLYMORPHIC STRUCTURE; ULTRASOUND IRRADIATION; WATER IN OIL EMULSIONS;

DISPERSIONS; EMULSIFICATION; LIPIDS; MICROSTRUCTURE; POLYMORPHISM; X RAY DIFFRACTION;

CRYSTALLIZATION;

FAT; FOOD ADDITIVE; WATER OIL CREAM;

COLLOID; COOLING; CRYSTAL STRUCTURE; CRYSTALLIZATION; DISPERSION; MELTING POINT; MOLECULAR SIZE; REVIEW; SHEAR STRENGTH; SOLID STATE; SYNCHROTRON RADIATION; TEMPERATURE SENSITIVITY; THERMOSTABILITY; ULTRASOUND; X RAY DIFFRACTION;

EID: 80052841784     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2011.06.004     Document Type: Review

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