Shear-induced Crystal Structure Formation in Milk Fat and Blends with Rapeseed Oil

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

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

The Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends

(2011) Patrizia Buldo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Rheo-NMR Measurements of Cocoa Butter Crystallized Under Shear Flow

(2009) Elizabeth M. Mudge 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

Relations between crystallisation mechanisms and microstructure of milk fat

(2009) Lars Wiking et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Shear on the Rheology and Crystallization of Palm Oil

(2009) E. Tarabukina et al.   JOURNAL OF FOOD SCIENCE

Development of a rheological method to characterize palm oil crystallizing under shear

(2008) Veerle De Graef et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Modeling of a two-regime crystallization in a multicomponent lipid system under shear flow

(2008) G. Mazzanti et al.   EUROPEAN PHYSICAL JOURNAL E

Correlation of Rheological and Microstructural Properties in a Model Lipid System

(2008) Baomin Liang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY