Structure-Function Analysis of Edible Fats

ISBN-13: 9780128140413 / Angielski / Miękka / 2018 / 418 str.

Alejandro G. Marangoni

Spis treści

1. Characterization of the Nanostructure of Triacylglycerol Crystal Networks 2. Nucleation and Crystallization Kinetics of Fats 3. Powder X-ray Diffraction of Triglycerides in the Study of Polymorphism 4. Melting and Solidification of Fats 5. Rheology and Mechanical Properties of Fats 6. Nonlinear Rheology of Fats Using Large Amplitude Oscillatory Shear Tests 7. Modeling Interactions in Edible Fats 8. Oil Migration Through Fats-Quantification and Its Relationship to Structure 9. Ultra-Small Angle X-ray Scattering: A Technique to Study Soft Materials 10. Fat Crystallization and Structure in Bakery, Meat, and Cheese Systems 11. Methods Used in the Study of the Physical Properties of Fats