Structure and functionality of nanostructured triacylglycerol crystal networks

Progress in Lipid Research

Volumn 64, Issue , 2016, Pages 231-242

  Ramel, Pere R ^a   Co, Edmund D ^a   Acevedo, Nuria C ^b   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

TRIACYLGLYCEROL; FAT; NANOMATERIAL;

CHEMICAL STRUCTURE; COMPUTER SIMULATION; CRYSTAL STRUCTURE; CRYSTALLIZATION; IMAGE ANALYSIS; LIPID COMPOSITION; NANOANALYSIS; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; RADIATION SCATTERING; REVIEW; STRUCTURE ANALYSIS; TEMPERATURE SENSITIVITY; TRANSMISSION ELECTRON MICROSCOPY; X RAY DIFFRACTION; CHEMISTRY; FLOW KINETICS; HUMAN; SHEAR STRENGTH; SMALL ANGLE SCATTERING; ULTRASTRUCTURE;

FATS; HUMANS; MICROSCOPY, ELECTRON, TRANSMISSION; NANOSTRUCTURES; RHEOLOGY; SCATTERING, SMALL ANGLE; SHEAR STRENGTH; TRIGLYCERIDES; X-RAY DIFFRACTION;

EID: 84995701680     PISSN: 01637827     EISSN: 18732194     Source Type: Journal    
DOI: 10.1016/j.plipres.2016.09.004     Document Type: Review

References (120)

1. [1] Verzar, F., Fat metabolism. Annu. Rev. Biochem. 7 (1938), 163–188.
2. [2] Katan, M.B., Zock, P.L., Mensink, R.P., Effects of fats and fatty acids on blood lipids in humans: an overview. Am. J. Clin. Nutr. 60 (1994), 1017S–1022S.
3. [3] Lawrence, G.D., Dietary fats and health: dietary recommendations in the context of scientific evidence. Adv. Nutr. 4 (2013), 294–302, 10.3945/an.113.003657.Author.
4. [4] Parodi, P.W., Milk fat in human nutrition. Aust. J. Dairy Technol. 59 (2004), 3–59, 10.1007/0-387-28813-9_2.
5. [5] German, J.B., Gibson, R.A., Krauss, R.M., Nestel, P., Lamarche, B., Van Staveren, W.A., et al. A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk. Eur. J. Nutr. 48 (2009), 191–203, 10.1007/s00394-009-0002-5.
6. [6] Zetzl, A.K., Marangoni, A.G., Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systems. Garti, N., Mcclements, D.J., (eds.) Encapsulation Technol. Deliv. Syst. Food Ingredients Nutraceuticals, 2012, Woodhead Publishing Ltd, 392–411.
7. [7] Brunello, N., McGauley, S.E., Marangoni, A., Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure. LWT Food Sci. Technol. 36 (2003), 525–532, 10.1016/S0023-6438(03)00053-7.
8. [8] Martini, S., Marangoni, A.G., Microstructure of dairy fat products. Tamime, A., (eds.) Struct, 2007, Blackwell Publishing, Dairy Prod., 72–103.
9. [9] Marangoni, A.G., Acevedo, N., Maleky, F., Co, E., Peyronel, F., Mazzanti, G., et al. Structure and functionality of edible fats. Soft Matter 8 (2012), 1275–1300, 10.1039/c1sm06234d.
10. [10] Goff, D.H., Hartel, R.W., Ice cream structure. Goff, D.H., Hartel, R.W., (eds.) Ice Cream, 7th ed., 2013, 313–352.
11. [11] Timms, R.E., Phase behaviour of fats and their mixtures. Prog. Lipid Res. 23 (1984), 1–38, 10.1016/0163-7827(84)90004-3.
12. [12] deMan, J.M., Beers, A.M., Review fat crystal networks: structure and rheological properties. J. Texture Stud. 18 (1987), 303–318.
13. [13] Heertje, I., Roijers, E.C., Hendrickx, H.A.C.M., Liquid crystalline phases in the structuring of food products. LWT Food Sci. Technol. 31 (1998), 387–396.
14. [14] MacDougall, C.J., Razul, M.S., Papp-Szabo, E., Peyronel, F., Hanna, C.B., Marangoni, A.G., et al. Nanoscale characteristics of triacylglycerol oils: phase separation and binding energies of two-component oils to crystalline nanoplatelets. Faraday Discuss. 158 (2012), 425–433, 10.1039/c2fd20039b.
15. [15] Bugeat, S., Perez, J., Briard-Bion, V., Pradel, P., Ferlay, A., Bourgaux, C., et al. Unsaturated fatty acid enriched vs. control milk triacylglycerols: solid and liquid TAG phases examined by synchrotron radiation X-ray diffraction coupled with DSC. Food Res. Int. 67 (2015), 91–101, 10.1016/j.foodres.2014.10.029.
16. [16] Narine, S.S., Marangoni, A.G., Microscopic and rheological studies of fat crystal networks. J. Cryst. Growth 198–199 (1999), 1315–1319, 10.1016/S0022-0248(98)01016-1.
17. [17] Wright, A.J., Scanlon, M.G., Hartel, R.W., Marangoni, A.G., Rheological properties of milkfat and butter concise reviews in food science. J. Food Sci. 66 (2001), 1056–1071.
18. [18] Mazzanti, G., Guthrie, S.E., Sirota, E.B., Marangoni, A.G., Idziak, S.H.J., Novel shear-induced phases in cocoa butter. Cryst. Growth Des. 4 (2004), 409–411, 10.1021/cg034260e.
19. [19] Gliguem, H., Ghorbel, D., Lopez, C., Michon, C., Ollivon, M., Lesieur, P., Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese. J. Agric. Food Chem. 57 (2009), 3195–3203, 10.1021/jf802956b.
20. [20] Méndez-Velasco, C., Goff, H.D., Fat structure in ice cream: a study on the types of fat interactions. Food Hydrocoll. 29 (2012), 152–159, 10.1016/j.foodhyd.2012.02.002.
21. [21] Sato, K., Crystallization behaviour of fats and lipids — a review. Chem. Eng. Sci. 56 (2001), 2255–2265, 10.1016/S0009-2509(00)00458-9.
22. [22] Sangwal, K., Sato, K., Nucleation and crystallization kinetics of fats. Marangoni, A.G., (eds.) Struct. Anal. Edible Fats, 1st ed., 2012, AOCS Press, 25–78.
23. [23] Marangoni, A.G., Wesdorp, L.H., Nucleation and crystalline growth kinetics. Marangoni, A.G., Wesdorp, L., (eds.) Struct. Prop. Fat Cryst. Networks, 2nd ed., 2013, CRC Press, 27–100.
24. [24] Kloek, W., Walstra, P., van Vliet, T., Nucleation kinetics of emulsified triglyceride mixtures. J. Am. Oil Chem. Soc. 77 (2000), 643–652, 10.1007/s11746-000-0104-7.
25. [25] Martini, S., Herrera, M.L., Hartel, R.W., Effect of cooling rate on nucleation behavior of milk fat - sunflower oil blends. J. Agric. Food Chem. 49 (2001), 3223–3229, 10.1021/jf001101j.
26. [26] Marangoni, A.G., Tang, D., Singh, A.P., Non-isothermal nucleation of triacylglycerol melts. Chem. Phys. Lett. 419 (2006), 259–264, 10.1016/j.cplett.2005.11.085.
27. [27] Sonwai, S., Rousseau, D., Controlling fat bloom formation in chocolate - impact of milk fat on microstructure and fat phase crystallisation. Food Chem. 119 (2010), 286–297, 10.1016/j.foodchem.2009.06.031.
28. [28] Rousseau, D., Hill, A.R., Marangoni, A.G., Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism. J. Am. Oil Chem. Soc. 73 (1996), 973–981, 10.1007/BF02523405.
29. [29] Lopez, C., Camier, B., Gassi, J.Y., Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. Int. Dairy J. 17 (2007), 235–247, 10.1016/j.idairyj.2005.12.015.
30. [30] Narine, S.S., Marangoni, A.G., Relating structure of fat crystal networks to mechanical properties: a review. Food Res. Int. 32 (1999), 227–248, 10.1016/S0963-9969(99)00078-2.
31. [31] Peyronel, F., Marangoni, A.G., In search of confectionary fat blends stable to heat: hydrogenated palm kernel oil stearin with sorbitan monostearate. Food Res. Int. 55 (2014), 93–102, 10.1016/j.foodres.2013.10.036.
32. [32] Heertje, I., Leunis, M., van Zeyl, W.J.M., Berends, E., Product morphology of fatty products. Food Struct. 6 (1987), 1–8.
33. [33] DeMan, J.M., X-ray diffraction spectroscopy in the study of fat polymorphism. Food Res. Int. 25 (1992), 471–476, 10.1016/0963-9969(92)90172-2.
34. [34] Marangoni, A.G., Wesdorp, L.H., Crystallography and polymorphism. Marangoni, A.G., Wesdorp, L.H., (eds.) Struct. Prop. Fat Cryst. Networks, 2nd ed., 2013, CRC Press, 1–25.
35. [35] D'Souza, V., DeMan, J.M., DeMan, L., Short spacings and polymorphic forms of natural and commercial solid fats: a review. J. Am. Oil Chem. Soc. 67 (1990), 835–843, 10.1007/BF02540502.
36. [36] Grotenhuis, E., Van Aken, G.A., Van Malssen, K.F., Schenk, H., Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction. J. Am. Oil Chem. Soc. 76 (1999), 1031–1039, 10.1007/s11746-999-0201-5.
37. [37] Lopez, C., Lesieur, P., Bourgaux, C., Ollivon, M., Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate. J. Dairy Sci. 88 (2005), 511–526, 10.3168/jds.S0022-0302(05)72713-2.
38. [38] Lopez, C., Lavigne, F., Lesieur, P., Bourgaux, C., Ollivon, M., Thermal and structural behavior of milk fat. 1. Unstable species of anhydrous milk fat. J. Dairy Sci. 84 (2001), 756–766, 10.3168/jds.S0022-0302(01)74531-6.
39. [39] Lopez, C., Lavigne, F., Lesieur, P., Keller, G., Ollivon, M., Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling. J. Dairy Sci. 84 (2001), 2402–2412, 10.3168/jds.S0022-0302(01)74689-9.
40. [40] Lopez, C., Bourgaux, C., Lesieur, P., Bernadou, S., Keller, G., Ollivon, M., Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization. J. Colloid Interface Sci. 254 (2002), 64–78, 10.1006/jcis.2002.8548.
41. [41] Mazzanti, G., Guthrie, S.E., Sirota, E.B., Marangoni, A.G., Idziak, S.H.J., Effect of minor components and temperature profiles on polymorphism in milk fat. Cryst. Growth Des. 4 (2004), 1303–1309, 10.1021/cg0497602.
42. [42] Campos, R., Narine, S., Marangoni, A.G., Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Res. Int. 35 (2002), 971–981, 10.1016/S0963-9969(02)00159-X.
43. [43] Singh, A.P., McClements, D.J., Marangoni, A.G., Solid fat content determination by ultrasonic velocimetry. Food Res. Int. 37 (2004), 545–555, 10.1016/j.foodres.2003.12.010.
44. [44] Campos, R., Ollivon, M., Marangoni, A.G., Molecular composition dynamics and structure of cocoa butter. Cryst. Growth Des. 10 (2010), 205–217, 10.1021/cg900853e.
45. [45] Kaufmann, N., De Graef, V., Dewettinck, K., Wiking, L., Shear-induced crystal structure formation in milk fat and blends with rapeseed oil. Food Biophys. 7 (2012), 308–316, 10.1007/s11483-012-9269-9.
46. [46] Bayes-Garcia, L., Patel, A.R., Dewettinck, K., Rousseau, D., Sato, K., Ueno, S., Lipid crystallization kinetics — roles of external factors influencing functionality of end products. Curr. Opin. Food Sci. 4 (2015), 32–38, 10.1016/j.cofs.2015.04.005.
47. [47] Ramel, P.R., Marangoni, A.G., Engineering the microstructure of milk fat by blending binary and ternary mixtures of its melting fractions. RSC Adv. 6 (2016), 41189–41194, 10.1039/C6RA07114G.
48. [48] Ahmadi, L., Wright, A.J., Marangon, A.G., Structural and Mechanical Behavior of Tristearin/Triolein-rich Mixtures and the Modification Achieved by Interesterification. Food Biophys. 4 (2009), 64–76.
49. [49] Campos, R.J., Litwinenko, J.W., Marangoni, A.G., Fractionation of milk fat by short-path distillation. J. Dairy Sci. 86 (2003), 735–745, 10.3168/jds.S0022-0302(03)73654-6.
50. [50] Poot, C., Dijkshoorn, W., Haighton, A.J., Verburg, C.C., Laboratory separation of crystals from plastic fats using detergent solution. J. Am. Oil Chem. Soc. 52 (1974), 69–72.
51. [51] Jewell, G.G., Meara, M.L., A new and rapid method for the electron microscopic examination of fats. Br. Food Manuf. Ind. Res. Assoc. 47 (1970), 535–538.
52. [52] Heertje, I., Leunis, M., Measurement of shape and size of fat crystals by electron microscopy. LWT Food Sci. Technol. 30 (1997), 141–146.
53. [53] Acevedo, N.C., Marangoni, A.G., Characterization of the nanoscale in triacylglycerol crystal networks. Cryst. Growth Des. 10 (2010), 3327–3333, 10.1021/cg100469x.
54. [54] Pink, D.A., Quinn, B., Peyronel, F., Marangoni, A.G., Edible oil structures at low and intermediate concentrations. I. Modeling, computer simulation, and predictions for X ray scattering. J. Appl. Phys., 114, 2013, 10.1063/1.4847996.
55. [55] Peyronel, F., Ilavsky, J., Mazzanti, G., Marangoni, A.G., Pink, D.A., Edible oil structures at low and intermediate concentrations. II. Ultra-small angle X-ray scattering of in situ tristearin solids in triolein. J. Appl. Phys., 114, 2013, 234902, 10.1063/1.4847997.
56. [56] Quinn, B., Peyronel, F., Gordon, T., Marangoni, A., Hanna, C.B., Pink, D.A., Aggregation in complex triacylglycerol oils: coarse-grained models, nanophase separation, and predicted X-ray intensities. J. Phys. Condens. Matter, 26, 2014, 464108, 10.1088/0953-8984/26/46/464108.
57. [57] Peyronel, F., Pink, D.A., Marangoni, A.G., Triglyceride nanocrystal aggregation into polycrystalline colloidal networks: ultra-small angle X-ray scattering, models and computer simulation. Curr. Opin. Colloid Interface Sci. 19 (2014), 459–470.
58. [58] Marangoni, A.G., Rousseau, D., Is plastic fat rheology governed by the fractal nature of the fat crystal network ?. J. Am. Oil Chem. Soc. 73 (1996), 991–994.
59. [59] Narine, S.S., Marangoni, A.G., Fractal nature of fat crystal networks. Phys. Rev. E 59 (1999), 1908–1920, 10.1103/PhysRevE.59.1908.
60. [60] Marangoni, A.G., Rogers, M.A., Structural basis for the yield stress in plastic disperse systems. Appl. Phys. Lett. 82 (2003), 3239–3241, 10.1063/1.1576502.
61. [61] Acevedo, N.C., Marangoni, A.G., Toward nanoscale engineering of triacylglycerol crystal networks. Cryst. Growth Des. 10 (2010), 3334–3339, 10.1021/cg100469x.
62. [62] Ramel, P.R., Peyronel, F., Marangoni, A.G., Characterization of the nanoscale structure of milk fat. Food Chem. 203 (2016), 224–230, 10.1016/j.foodchem.2016.02.064.
63. [63] Maleky, F., Smith, A.K., Marangoni, A., Laminar shear effects on crystalline alignments and nanostructure of a triacylglycerol crystal network. Cryst. Growth Des. 11 (2011), 2335–2345, 10.1021/cg200014w.
64. [64] Klug, H., Alexander, L., X-Ray Diffraction Procedures for Polycrystalline and Amorphous Materials. 2nd ed, 1974, John Wiley & Sons, New York.
65. [65] Acevedo, N.C., Block, J.M., Marangoni, A.G., Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties. Faraday Discuss. 158 (2012), 171–194, 10.1039/c2fd20008b.
66. [66] Ilavsky, J., Allen, A.J., Levine, L.E., Zhang, F., Jemian, P.R., Long, G.G., High-energy ultra-small-angle X-ray scattering instrument at the advanced photon source. J. Appl. Crystallogr. 45 (2012), 1318–1320, 10.1107/S0021889812040022.
67. [67] Ilavsky, J., Jemian, P.R., Allen, A.J., Zhang, F., Levine, L.E., Long, G.G., Ultra-small-angle X-ray scattering at the advanced photon source. J. Appl. Crystallogr. 42 (2009), 469–479, 10.1107/S0021889809008802.
68. [68] Peyronel, F., Quinn, B., Marangoni, A.G., Pink, D.A., Ultra small angle X-ray scattering in complex mixtures of triacylglycerols. J. Phys. Condens. Matter, 26, 2014, 464110, 10.1088/0953-8984/26/46/464110.
69. [69] Peyronel, F., Quinn, B., Marangoni, A.G., Pink, D.A., Edible fat structures at high solid fat concentrations: evidence for the existence of oil-filled nanospaces. Appl. Phys. Lett., 106, 2015, 023109, 10.1063/1.4905876.
70. [70] Peyronel, F., Ilavsky, J., Pink, D.A., Marangoni, A.G., Quantification of the physical structure of fats in 20 minutes: implications for formulation. Lipid Technol. 26 (2014), 223–226, 10.1002/lite.201400051.
71. [71] Hammouda, B., A new Guinier-Porod model. J. Appl. Crystallogr. 43 (2010), 716–719, 10.1107/S0021889810015773.
72. [72] Beaucage, G., Approximations leading to a unified exponential/power-law approach to small-angle scattering. J. Appl. Crystallogr. 28 (1995), 717–728, 10.1107/S0021889895005292.
73. [73] Schaefer, D.W., Kohls, D., Feinblum, E., Morphology of highly dispersing precipitated silica: impact of drying and sonication. J. Inorg. Organomet. Polym. Mater. 22 (2012), 617–623, 10.1007/s10904-011-9643-y.
74. [74] Ilavsky, J., Jemian, P., Irena: tool suite for modeling and analysis of small-angle scattering. J. Appl. Crystallogr. 42 (2009), 347–353.
75. [75] Pink, D.A., Peyronel, F., Quinn, B., Singh, P., Marangoni, A.G., Condensation versus diffusion. A spatial-scale-independent theory of aggregate structures in edible oils: applications to model systems and commercial shortenings studied via rheology and USAXS. J. Phys. D. Appl. Phys., 48, 2015, 384003, 10.1088/0022-3727/48/38/384003.
76. [76] Martin, J.E., Hurd, A.J., Scattering from fractals. J. Appl. Crystallogr., 1987, 61–78.
77. [77] Aken, G.A., Grotenhuis, E., Langevelde, A.J., Schenk, H., Composition and crystallization of milk fat fractions. J. Am. Oil Chem. Soc. 76 (1999), 1323–1331, 10.1007/s11746-999-0146-8.
78. [78] Shi, Y., Smith, C.M., Hartel, R.W., Compositional effects on milk fat crystallization. J. Dairy Sci. 84 (2001), 2392–2401, 10.3168/jds.S0022-0302(01)74688-7.
79. [79] Wright, A.J., Marangoni, A.G., Effect of DAG on milk fat TAG crystallization. J. Am. Oil Chem. Soc. 79 (2002), 395–402, 10.1007/s11746-002-0495-5.
80. [80] Cisneros, A., Mazzanti, G., Campos, R., Marangoni, A.G., Polymorphic transformation in mixtures of high- and low-melting fractions of milk fat. J. Agric. Food Chem. 54 (2006), 6030–6033, 10.1021/jf0600814.
81. [81] Herrera, M.L., Hartel, R.W., Effect of processing conditions on crystallization kinetics of a milk fat model system. J. Am. Oil Chem. Soc. 77 (2000), 1177–1188, 10.1007/s11746-000-0184-4.
82. [82] Maleky, F., Acevedo, N.C., Marangoni, A.G., Cooling rate and dilution affect the nanostructure and microstructure differently in model fats. Eur. J. Lipid Sci. Technol. 114 (2012), 748–759, 10.1002/ejlt.201100314.
83. [83] Campos, R., Marangoni, A.G., Crystallization dynamics of shear worked cocoa butter. Cryst. Growth Des. 14 (2014), 1199–1210, 10.1021/cg4017273.
84. [84] Mazzanti, G., Guthrie, S.E., Sirota, E.B., Marangoni, A.G., Idziak, S.H.J., Orientation and phase transitions of fat crystals under shear. Cryst. Growth Des. 3 (2003), 721–725, 10.1021/cg034048a.
85. [85] Mazzanti, G., Marangoni, A.G., Idziak, S.H.J., Synchrotron study on crystallization kinetics of milk fat under shear flow. Food Res. Int. 42 (2009), 682–694, 10.1016/j.foodres.2009.02.009.
86. [86] Wiking, L., De Graef, V., Rasmussen, M., Dewettinck, K., Relations between crystallisation mechanisms and microstructure of milk fat. Int. Dairy J. 19 (2009), 424–430, 10.1016/j.idairyj.2009.03.003.
87. [87] Kaufmann, N., Kirkensgaard, J.J.K., Andersen, U., Wiking, L., Shear and rapeseed oil addition affect the crystal polymorphic behavior of milk fat, JAOCS. J. Am. Oil Chem. Soc. 90 (2013), 871–880, 10.1007/s11746-013-2226-z.
88. [88] Acevedo, N.C., Block, J.M., Marangoni, A.G., Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear. Langmuir 28 (2012), 16207–16217.
89. [89] Maleky, F., Marangoni, A., Thermal and mechanical properties of cocoa butter crystallized under an external laminar shear field. Cryst. Growth Des. 11 (2011), 2429–2437, 10.1021/cg200202u.
90. [90] Acevedo, N.C., Marangoni, A.G., Functionalization of non-interesterified mixtures of fully hydrogenated fats using shear processing. Food Bioprocess Technol., 2013, 1–13, 10.1007/s11947-013-1110-z.
91. [91] Wright, A.J., Hartel, R.W., Narine, S.S., Marangoni, A.G., The effect of minor components on milk fat crystallization. J. Am. Oil Chem. Soc. 77 (2000), 463–475, 10.1007/s11746-000-0075-8.
92. [92] Cerdeira, M., Pastore, V., Vera, L.V., Martini, S., Candal, R.J., Herrera, M.L., Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. Eur. J. Lipid Sci. Technol. 107 (2005), 877–885, 10.1002/ejlt.200500257.
93. [93] Rizzo, G., Norton, J.E., Norton, I.T., Emulsifier effects on fat crystallisation. Food Struct. 4 (2015), 27–33, 10.1016/j.foostr.2014.11.002.
94. [94] Guth, O.J., Aronhime, J., Garti, N., Polymorphic transitions of mixed triglycerides, SOS, in the presence of sorbitan monostearate. J. Am. 66 (1989), 1606–1613.
95. [95] Litwinenko, J.W., Singh, A.P., Marangoni, A.G., Effects of glycerol and tween 60 on the crystallization behavior, mechanical properties, and microstructure of a plastic fat. Cryst. Growth Des. 4 (2004), 161–168, 10.1021/cg034136v.
96. [96] Acevedo, N.C., Marangoni, A.G., Engineering the functionality of blends of fully hydrogenated and non-hydrogenated soybean oil by addition of emulsifiers. Food Biophys. 9 (2014), 368–379, 10.1007/s11483-014-9340-9.
97. [97] Blake, A.I., Co, E.D., Marangoni, A.G., Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity, JAOCS. J. Am. Oil Chem. Soc. 91 (2014), 885–903, 10.1007/s11746-014-2435-0.
98. [98] Da Pieve, S., Calligaris, S., Co, E., Nicoli, M.C., Marangoni, A.G., Shear nanostructuring of monoglyceride organogels. Food Biophys. 5 (2010), 211–217, 10.1007/s11483-010-9162-3.
99. [99] Razul, M.S.G., Macdougall, C.J., Hanna, C.B., Marangoni, A.G., Peyronel, F., Papp-szabo, E., et al. Oil binding capacities of triacylglycerol crystalline nanoplatelets: nanoscale models of tristearin solids in liquid triolein. Food Funct. 5 (2014), 2501–2508, 10.1039/c3fo60654f.
100. [100] Dibildox-Alvarado, E., Rodrigues, J.N., Gioielli, L.A., Toro-vazquez, J.F., Marangoni, A.G., Effects of crystalline microstructure on oil migration in a semisolid fat matrix. Cryst. Growth Des. 4 (2004), 731–736.
101. [101] Marty, S., Marangoni, A.G., Effects of cocoa butter origin, tempering procedure, and structure on oil migration kinetics. Cryst. Growth Des. 9 (2009), 4415–4423, 10.1021/cg9004505.
102. [102] Marangoni, A.G., Ollivon, M., Fractal character of triglyceride spherulites is a consequence of nucleation kinetics. Chem. Phys. Lett. 442 (2007), 360–364, 10.1016/j.cplett.2007.05.098.
103. [103] Marangoni, A.G., The nature of fractality in fat crystal networks. Trends Food Sci. Technol. 13 (2002), 37–47, 10.1016/S0924-2244(02)00029-8.
104. [104] Tang, D., Marangoni, A.G., 3D fractal dimension of fat crystal networks. Chem. Phys. Lett. 433 (2006), 248–252, 10.1016/j.cplett.2006.11.057.
105. [105] Marangoni, A.G., Mcgauley, S.E., Relationship between crystallization behavior and structure in cocoa butter. Cryst. Growth Des. 3 (2003), 95–108, 10.1021/cg025580l.
106. [106] Batte, H.D., Marangoni, A.G., Fractal growth of milk fat crystals is unaffected by microstructural confinement. Cryst. Growth Des., 2005, 1703–1705.
107. [107] Meakin, P., Fractal aggregates. Adv. Colloid Interf. Sci. 28 (1988), 249–331.
108. [108] Vreeker, R., Hoekstra, L.L., den Boer, D.C., Agterof, W.G.M., The fractal nature of fat crystal networks. Colloids Surf. 65 (1992), 185–189.
109. [109] Shih, W., Shih, Y., Kim, S., Liu, J., Aksay, I.A., Scaling behavior of the elastic properties of colloidal gels. Phys. Rev. A 42 (1990), 4772–4779.
110. [110] Awad, T.S., Rogers, M.A., Marangoni, A.G., Scaling behavior of the elastic modulus in colloidal networks of fat crystals. J. Phys. Chem. B 108 (2004), 171–179.
111. [111] Tang, D., Marangoni, A.G., Modified fractal model and rheological properties of colloidal networks. J. Colloid Interface Sci. 318 (2008), 202–209, 10.1016/j.jcis.2007.09.062.
112. [112] Tang, D., Marangoni, A.G., Fractal dimensions of simulated and real fat crystal networks in 3D space. J. Am. Oil Chem. Soc. 85 (2008), 495–499, 10.1007/s11746-008-1237-7.
113. [113] Marangoni, A.G., Tang, D., Modeling the rheological properties of fats : a perspective and recent advances. Food Biophys. 3 (2008), 113–119, 10.1007/s11483-007-9049-0.
114. [114] Danthine, S., Physicochemical and structural properties of compound dairy fat blends. Food Res. Int. 48 (2012), 187–195, 10.1016/j.foodres.2012.03.004.
115. [115] Acevedo, N.C., Peyronel, F., Marangoni, A.G., Nanoscale structure intercrystalline interactions in fat crystal networks. Curr. Opin. Colloid Interface Sci. 16 (2011), 374–383, 10.1016/j.cocis.2011.05.004.
116. [116] Jiang, Q., Ward, M.D., Crystallization under nanoscale confinement. Chem. Soc. Rev. 43 (2014), 2066–2079, 10.1039/c3cs60234f.
117. [117] Gebauer, D., Kellermeier, M., Gale, J.D., Bergstro, L., Pre-nucleation clusters as solute precursors in crystallisation. Chem. Soc. Rev. 43 (2014), 2348–2371, 10.1039/c3cs60451a.
118. [118] Kashchiev, D., Work for cluster formation. Nucleation, 2000, Butterworth Heinemann, Oxford, 30–40.
119. [119] Mulin, J.W., Crystal growth. Crystallization, 4th ed., 2001, Butterworth Heinemann, Oxford, 216–223.
120. [120] Phipps, L.W., Heterogeneous and homogeneous nucleation in supercooled triglycerides and n-paraffins. Trans. Faraday Soc., 1873–1883, 1964.