Shear and Rapeseed Oil Addition Affect the Crystal Polymorphic Behavior of Milk Fat

The effect of cooling rate and rapeseed oil addition on the melting behaviour, texture and microstructure of anhydrous milk fat

(2012) Niels Kaufmann et al.   INTERNATIONAL DAIRY JOURNAL

Thermal and Mechanical Properties of Cocoa Butter Crystallized under an External Laminar Shear Field

(2011) Fatemeh Maleky et al.   CRYSTAL GROWTH & DESIGN

Isothermal crystallization behaviour of milk fat in bulk and emulsified state

(2011) E. Fredrick et al.   INTERNATIONAL DAIRY JOURNAL

Rheo-NMR Measurements of Cocoa Butter Crystallized Under Shear Flow

(2009) Elizabeth M. Mudge et al.   CRYSTAL GROWTH & DESIGN

Effects of Crystal Growth and Polymorphism of Triacylglycerols on NMR Relaxation Parameters. 1. Evidence of a Relationship between Crystal Size and Spin−Lattice Relaxation Time

(2009) Matthieu Adam-Berret et al.   CRYSTAL GROWTH & DESIGN

Effects of Crystal Growth and Polymorphism of Triacylglycerols on NMR Relaxation Parameters. 2. Study of a Tricaprin−Tristearin Mixture

(2009) Matthieu Adam-Berret et al.   CRYSTAL GROWTH & DESIGN

Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallization

(2009) Veerle De Graef et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Synchrotron study on crystallization kinetics of milk fat under shear flow

(2009) Gianfranco Mazzanti et al.   FOOD RESEARCH INTERNATIONAL

Study of triacylglycerol polymorphs by nuclear magnetic resonance: effects of temperature and chain length on relaxation parameters

(2008) M. Adam-Berret et al.   MAGNETIC RESONANCE IN CHEMISTRY

Stop-and-return DSC method to study fat crystallization

(2008) Imogen Foubert et al.   THERMOCHIMICA ACTA