A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics
| Autor: | Simone, Elena, Rappolt, Michael, Ewens, Holly, Rutherford, Tom, Marty Terrade, Stephanie, Giuffrida, Francesca, Marmet, Cynthia |
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| Zdroj: | In Food Research International February 2024 177 |
| Databáze: | ScienceDirect |
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