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Keyword

fat crystallization

Description: The formation and growth of solid fat crystals from liquid fat, studied in food science and lipid materials processing.
OpenAlex ID: keywords/fat-crystallization
Bailey's Industrial Oil and Fat Products
2005 · Wiley eBooks · 3,064
Crystallization and polymorphism of fats and fatty acids
1988 · Nissim Garti, Kiyotaka Sato · M. Dekker eBooks · 696
Crystallization behaviour of fats and lipids — a review
2001 · Kiyotaka Sato · Chemical Engineering Science · 625
Thermodynamic and kinetic aspects of fat crystallization
2006 · C. Himawan, V.M. Starov, et al. · Advances in Colloid and Interface Science · 531
Lipid shortenings: a review
2002 · Baljit S Ghotra, Sandra D Dyal, et al. · Food Research International · 460
Crystallization Processes in Fats and Lipid Systems
2001 · CRC Press eBooks · 400
Colloidal aspects of ice cream—A review
1997 · H.Douglas Goff · International Dairy Journal · 367
Effect of cooling rate on the structure and mechanical properties of milk fat and lard
2002 · R Campos, S.S Narine, et al. · Food Research International · 299
Structure and functionality of edible fats
2011 · Alejandro G. Marangoni, Nuria Acevedo, et al. · Soft Matter · 282
Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
2016 · Chi Diem Doan, Chak Ming To, et al. · Food Chemistry · 278
Fat bloom in chocolate and compound coatings
2004 · Pierre Lonchampt, Richard W. Hartel · European Journal of Lipid Science and Technology · 276
Crystallization of Fats: Influence of Minor Components and Additives
2011 · Kevin W. Smith, Krish Bhaggan, et al. · Journal of the American Oil Chemists Society · 271
Melting and Solidification of Fats
1951 · J Fitelson · Journal of AOAC INTERNATIONAL · 249
Fractal nature of fat crystal networks
1999 · Suresh S. Narine, Alejandro G. Marangoni · Physical review. E, Statistical physics, plasmas, fluids, and related interdisciplinary topics · 246
Reducing saturated fat with oleogel/shortening blends in a baked product
2015 · Behic Mert, Ilkem Demirkesen · Food Chemistry · 238
Crystallization modifiers in lipid systems
2014 · Ana Paula Badan Ribeiro, Monise Helen Masuchi, et al. · Journal of Food Science and Technology · 216
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Food Colloids, Biopolymers and Materials
2003 · Royal Society of Chemistry eBooks · 216
Melting and solidification of fats
1950 · A. E. Bailey · Interscience Publishers eBooks · 208
Fat Crystal Networks: Structure and Rheological Properties
1987 · J. M. DEMAN, A. M. BEERS · Journal of Texture Studies · 196
Free fat, surface fat and dairy powders: interactions between process and product. A review
2007 · Marie-Laure Vignolles, Romain Jeantet, et al. · Le Lait · 175
Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states
2011 · Kiyotaka Sato, Satoru Ueno · Current Opinion in Colloid & Interface Science · 168
Short spacings and polymorphic forms of natural and commercial solid fats: A review
1990 · V. D'Souza, J. M. deMan, et al. · Journal of the American Oil Chemists Society · 165
Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetry
1971 · G. M. Chapman, E. E. Akehurst, et al. · Journal of the American Oil Chemists Society · 153
The phase behaviour and polymorphism of milk fat, milk fat fractions and fully hardened milk fat.
1980 · R. E. Timms · Australian Journal of Dairy Technology · 142
Destabilization of O/W emulsions containing fat crystals by temperature cycling
1991 · K. Boode, C. Bisperink, et al. · Colloids and Surfaces · 141
Works count: 1,160
Citation count: 22,830
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