Phase transitions and polymorphism of cocoa butter
- 1 April 1998
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 75 (4) , 425-439
- https://doi.org/10.1007/s11746-998-0245-y
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- On the structure of the liquid state of triglyceridesJournal of Oil & Fat Industries, 1992
- Polymorphism of pos. I. occurrence and polymorphic transformationJournal of Oil & Fat Industries, 1991
- Isolation and thermal characterization of high‐melting seed crystals formed during cocoa butter solidificationJournal of Oil & Fat Industries, 1989
- Polymorphism of POP and SOS. I. occurrence and polymorphic transformationJournal of Oil & Fat Industries, 1989
- Reconsideration of polymorphic transformations in cocoa butter using the DSCJournal of Oil & Fat Industries, 1988
- Polymorphic changes in mixtures of confectionery fatsJournal of Oil & Fat Industries, 1976
- Lipid structuresJournal of Oil & Fat Industries, 1972
- Molecular Arrangement in GlyceridesFette, Seifen, Anstrichmittel, 1972
- Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetryJournal of Oil & Fat Industries, 1971
- Phase Diagrams of Triglyceride SystemsPublished by Elsevier ,1967