Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter
Linlin Li, Guoqin Liu
Topics & Concepts
CrystallizationChemical engineeringFood scienceLecithinPolymorphism (computer science)ChemistryMaterials scienceChromatographyOrganic chemistryBiochemistryGeneGenotypeEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsSurfactants and Colloidal Systems