Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.
Part 1: Crystallization 1. Modeling Crystallization Kinetics of Triacylglycerols 2. Fat Crystallization in O/W Emulsions Controlled by Hydrophobic Emulsifier Additives Part 2: Structure–Rheology–Texture Relationships in Fats 3. Structure and Mechanical Properties of Fat Crystal Networks 4. Static Crystallization Behavior of Cocoa Butter and Its Relationship to Network Microstructure 5. The Effect of Minor Components on Milkfat Crystallization, Microstructure, and Rheological Properties 6. Steady-State Fluorescence Polarization Spectroscopy as a Tool to Determine Microviscosity and Structural Order in Lipid Systems 7. Texture of Fats Part 3: Emulsifiers 8. Fat Crystal Behavior in Food Emulsions 9. Food Emulsifiers: Structure–Reactivity Relationships, Design, and Applications Part 4: Processing 10. Deodorization 11. Fractionation of Fats 12. Crystallization of Hydrogenated Sunflower Oil 13. The Effects of Interesterification on the Physical Properties of Fats