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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
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Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring
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Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
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Monoglycerides, polyglycerol esters, lecithin, and their mixtures influence the onset of non-isothermal fat crystallization in a concentration dependent manner
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Lipid crystallization kinetics : roles of external factors influencing functionality of end products
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Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC
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Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallization
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Phospholipids delay crystallisation of milk fat
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Influence of monoglycerides on the crystallization behavior of palm oil