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Index page for: Physical Properties of Lipids

Table of Contents Crystallization: modelling crystallization kinetics of triacylglycerols, fat crystallization in O/W emulsions controlled by hydrophobic emulsifier additives. Structure-rheology-texture relationships in fats: structure and mechanical properties of fat crystal networks, static crystallization behaviour of cocoa butter and its relationship to network microstructure. Emulsifiers: fat crystal behaviour in food emulsions, food emulsifiers - structure-reactivity relationships, design and applications. Processing: deodorization, fractionation of fats.