검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin Tavernier I, Norton IT, Rimaux T, Lazidis A, Dewettinck K Journal of Food Engineering, 246, 141, 2019 |
| 2 |
Role of Emulsifiers in Emulsion Technology and Emulsion Crystallization Petersen S, Ulrich J Chemical Engineering & Technology, 36(3), 398, 2013 |
| 3 |
Process development for continuous crystallization of fat under laminar shear Maleky F, Marangoni AG Journal of Food Engineering, 89(4), 399, 2008 |
| 4 |
Stop-and-return DSC method to study fat crystallization Foubert I, Fredrick E, Vereecken J, Sichien M, Dewettinck K Thermochimica Acta, 471(1-2), 7, 2008 |
| 5 |
Crystallization behaviour of fats and lipids - a review Sato K Chemical Engineering Science, 56(7), 2255, 2001 |