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The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
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Influence of cooling rate on partial coalescence in natural dairy cream
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Formation of β polymorphs in milk fats with large differences in triacyiglycerol profiles
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Revealing the influence of tempering on polymorphism and crystal arrangement in semicrystalline oil-in-water emulsions
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Isothermal crystallization behaviour of milk fat in bulk and emulsified state
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Relations between crystallisation mechanisms and microstructure of milk fat
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Phospholipids delay crystallisation of milk fat
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Influence of monoglycerides on the crystallization behavior of palm oil