Crystallization and Solidification Properties of Lipids.

Intro -- Preface -- Contents -- 1 Molecular Aspects in Fat Polymorphism -- 2 Molecular Modeling Applications in Lipid Crystallization -- 3 Simultaneous Examination of Structural and Thermal Behaviors of Fats -- 4 Effects of Tempering on Physical Properties of Shortenings -- 5 Triacylglyceride Crystallization in Vegetable Oils -- 6 Differential Scanning Calorimetry as a Means of Prediciting Chocolate Fat-Blooming -- 7 Effect of Sucrose Polyesters and Sucrose Polyester-Lecithins on Crystallization Rate of Vegetable Ghee -- 8 Experimental Study and Computer Modeling of the Dynamic and Static Crystallization of Cocoa Butter -- 9 Crystallization of Palm Oil Products -- 10 Comparison of Experimental Techniques Used in Lipid Crystallization Studies -- 11 Ultrasonic Characterization of Lipid Crystallization -- 12 Solid Fat Index vs. Solid Fat Content -- 13 Elasticity of Fractal Aggregate Networks -- 14 Development and Use of a Novel Technique to Measure Exchange Between Lipid Crystals and Oils -- 15 Application of Crystallization Technique for the Lipase-Catalyzed Solid-Phase Synthesis of Sugar Fatty Acid Monoesters -- 16 Relating Bulk-fat Properties to Emulsified Systems -- 17 Crystallization in Emulsion -- 18 Emulsion Partial Coalescence and Structure Formation in Dairy Systems -- 19 Solidification Processes in Chocolate Confectionery Manufacture -- 20 Polymorphism and Texture of Fats -- Index.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.