| Preface |
|
v | |
| Contributors |
|
ix | |
| Part 1. Crystallization |
|
|
Modeling Crystallization Kinetics of Triacylglycerols |
|
|
1 | (36) |
|
|
|
Fat Crystallization in O/W Emulsions Controlled by Hydrophobic Emulsifier Additives |
|
|
37 | (26) |
|
|
|
|
| Part 2. Structure--Rheology--Texture Relationships in Fats |
|
|
Structure and Mechanical Properties of Fat Crystal Networks |
|
|
63 | (22) |
|
|
|
|
|
Static Crystallization Behavior of Cocoa Butter and Its Relationship to Network Microstructure |
|
|
85 | (40) |
|
|
|
|
|
The Effect of Minor Components on Milkfat Crystallization, Microstructure, and Rheological Properties |
|
|
125 | (38) |
|
|
|
|
|
Steady-State Fluorescence Polarization Spectroscopy as a Tool to Determine Microviscosity and Structural Order in Lipid Systems |
|
|
163 | (28) |
|
|
|
|
|
191 | (28) |
|
|
|
|
| Part 3. Emulsifiers |
|
|
Fat Crystal Behavior in Food Emulsions |
|
|
219 | (46) |
|
|
|
Food Emulsifiers: Structure--Reactivity Relationships, Design, and Applications |
|
|
265 | (122) |
|
|
| Part 4. Processing |
|
|
|
|
387 | (24) |
|
|
|
|
|
411 | (38) |
|
|
|
Crystallization of Hydrogenated Sunflower Oil |
|
|
449 | (30) |
|
|
|
The Effects of Interesterification on the Physical Properties of Fats |
|
|
479 | (86) |
|
|
|
|
| Index |
|
565 | |
Shopping Cart
