Fat crystallization in emulsion: Influence of emulsifier concentration on triacylglycerol crystal growth and polymorphism

Crystal Growth and Design

Volumn 4, Issue 6, 2004, Pages 1283-1293

  Kalnin, D ^a   Schafer, O ^b   Amenitsch, H ^c   Ollivon, M ^a  

^a CNRS   (France)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c SINCROTRONE TRIESTE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; EMULSIFYING AGENT; PROPANEDIOL DERIVATIVE; SODIUM DERIVATIVE; STEARIC ACID DERIVATIVE; SUNFLOWER OIL; TRIACYLGLYCEROL;

ARTICLE; CHEMICAL MODEL; CONCENTRATION (PARAMETERS); CRYSTAL; CRYSTALLIZATION; EMULSION; LIQUID; MELTING POINT; SOLUBILIZATION; SYNCHROTRON; TEMPERATURE; X RAY DIFFRACTION;

EID: 8844287565     PISSN: 15287483     EISSN: None     Source Type: Journal    
DOI: 10.1021/cg030071k     Document Type: Article

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