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• W2195619071 abstract "Years of study on fats and oils showed that the quality of fat-containing foods is influenced by both the chemical composition of the triacylglycerol's molecules as well as the physical properties of the underlying fat crystal network. The structure of the solid crystalline network at different length scale (macro/micro/nano) is mainly optimized during the processing conditions. A number of research works studied the kinetics of fat structure formation under different thermo-mechanical regimes and introduced the physico-chemical aspects involved in lipids crystallization. Some of the more recent and important advances in improving the fat network characteristics under external fields, such as shear flow rate, are discussed in this review." @default.
• W2195619071 created "2016-06-24" @default.
• W2195619071 creator A5088150365 @default.
• W2195619071 date "2015-08-01" @default.
• W2195619071 modified "2023-09-25" @default.
• W2195619071 title "Nanostructuring triacylglycerol crystalline networks under external shear fields: a review" @default.
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• W2195619071 doi "https://doi.org/10.1016/j.cofs.2015.05.005" @default.
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