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Milk fat crystal networks formed under shear
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The effect of phospholipids and water on the isothermal crystallisation of milk fat.
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Effect of phospholipids on isothermal crystallisation and fractionation of milk fat.
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Modelling of the crystallization kinetics of cocoa butter
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The effect of phospholipids and water on the isothermal crystallisation behaviour of milk fat
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Differential scanning Calorimetry as a means of predicting chocolate fat-blooming
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Differential scanning calorimetry as a means of predicting chocolate fat-blooming. Crystallization and Solidification Properties of lipids.
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Proteolysis of a high-pressure-treated mould-ripened cheese.
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Proteolysis of a high-pressure-treated smear-ripened cheese.