Sugar particles and their role in crystallization kinetics and structural properties in fats used for nougat creme production
Stephen-Sven Hubbes, André Braun, Petra Foerst
Topics & Concepts
Palm stearinCrystallizationTripalmitinChemical engineeringKineticsPalm oilChemistryRheologyParticle sizeParticle (ecology)Yield (engineering)Materials scienceChromatographyFood scienceOrganic chemistryComposite materialEngineeringQuantum mechanicsOceanographyGeologyPhysicsFood Chemistry and Fat AnalysisProteins in Food SystemsSurfactants and Colloidal Systems