Influence of shear on fat crystallization

Food Research International

Volumn 81, Issue , 2016, Pages 157-162

  Tran, Tu ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Crystallization; Fat; Microstructure; Shear; Triacylglycerols

Indexed keywords

CRYSTAL MICROSTRUCTURE; CRYSTAL ORIENTATION; CRYSTALLIZATION; CRYSTALLIZATION KINETICS; GROWTH KINETICS; MICROSTRUCTURE; NUCLEATION; OILS AND FATS; SHEARING;

CRITICAL SHEAR RATES; DIFFERENT LENGTH SCALE; FAT CRYSTALLIZATION; MICROSTRUCTURE MODIFICATIONS; NUCLEATION AND GROWTH; POLYMORPHIC TRANSITIONS; PROCESSING CONDITION; TRIACYLGLYCEROLS;

SHEAR FLOW;

EID: 84955246270     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.022     Document Type: Review

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