ExLibris header image
SFX Logo
Title: Phase equilibrium and crystallization behavior of mixed lipid systems
Source:

Journal of the American Oil Chemists Society [0003-021X] Liang, Baomin yr:2003


Collapse list of basic services Basic
Full text
Full text available via SpringerLINK Contemporary 1997-Present
GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. Windhab, E. "Parameters influencing cocrystallization and polymorphism in milk fat." Journal of the American Oil Chemists' Society 75.8 (1998): 897-904. Link to Full Text for this item Link to SFX for this item
2. Foubert, Imogen, I. "Modelling of the crystallization kinetics of fats." Trends in food science & technology 14.3 (2003): 79-92. Link to SFX for this item
3. Grall, D S. "Kinetics of butterfat crystallization." Journal of the American Oil Chemists' Society 69.8 (1992): 741-747. Link to Full Text for this item Link to SFX for this item
4. Bernardes, C E S. "A fully automatic apparatus for thermal analysis of crystallization from solution and metastable zone width determinations." Journal of thermal analysis and calorimetry 100.2 (2010): 493-500. Link to Full Text for this item Link to SFX for this item
5. Vanhoutte, B. "Monitoring milk fat fractionation: Filtration properties and crystallization kinetics." The journal of the American Oil Chemists' Society 80.3 (2003): 213-218. Link to Full Text for this item Link to SFX for this item
6. Marangoni, AG. "Is plastic fat rheology governed by the fractal nature of the fat crystal network?" The journal of the American Oil Chemists' Society 73.8 (1996): 991-994. Link to Full Text for this item Link to SFX for this item
7. Foubert, I. "A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter." Thermochimica Acta 400.1-2 (2003): 131-142. Link to SFX for this item
8. Dewettinck, -Koen [Author] [. "Dynamic mathematical model of the crystallization kinetics of fats." Food research international 35.10 (2002): 945-956. Link to Full Text for this item Link to SFX for this item
9. Sato, K. "Crystallization behaviour of fats and lipids - a review." Chemical engineering science 56.7 (2001): 2255-2265. Link to SFX for this item
10.  Fernandes, Vanessa A. "Thermal, structural and rheological characteristics of dark chocolate with different compositions." Journal of food engineering 116.1 (2013): 97-108. Link to SFX for this item
11. Patience, D. "Crystallization and pressure filtration of anhydrous milk fat: mixing effects." The journal of the American Oil Chemists' Society 76.5 (1999): 585-594. Link to Full Text for this item Link to SFX for this item
12. Muse, M R R. "Ice Cream Structural Elements that Affect Melting Rate and Hardness." Journal of dairy science 87.1 (2004): 1-10. Link to SFX for this item
13. Higaki, K. "Physical analyses of gel-like behavior of binary mixtures of high- and low-melting fats." JAOCS, Journal of the American Oil Chemists' Society 80.3 (2003): 263-270. Link to Full Text for this item Link to SFX for this item
14. Vittadini, E. "DSC determination of thermally oxidized olive oil." Journal of the American Oil Chemists' Society 80.6 (2003): 533-537. Link to Full Text for this item Link to SFX for this item
15. Irvine, S. "Vector tomographic X-ray phase contrast velocimetry utilizing dynamic blood speckle." Optics express 18.3 (2010): 2368-2379. Link to SFX for this item
16. Chen, Y. "Metastable state of clindamycin phosphate in cooling crystallization." Transactions of Tianjin University 16.2 (2010): 142-146. Link to Full Text for this item Link to SFX for this item
17. Martini, M. "Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends." JAOCS, Journal of the American Oil Chemists' Society 79.11 (2002): 1055-1062. Link to Full Text for this item Link to SFX for this item
18. Dimick, P. "Dynamic crystallization of cocoa butter .1. Characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals." JAOCS, Journal of the American Oil Chemists' Society 72.12 (1995): 1491-1496. Link to Full Text for this item Link to SFX for this item
19. Miskandar, M S. "Palm oil crystallization: Effects of cooling time and oil content." Journal of food lipids 11.3 (2004): 190-207. Link to Full Text for this item Link to SFX for this item
20. Verbeken, D. "Exudate gums: occurrence, production, and applications." Applied microbiology and biotechnology 63.1 (2003): 10-21. Link to Full Text for this item Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced