Crystallization: Key thermodynamic, kinetic and hydrodynamic aspects
نویسندگان
چکیده
منابع مشابه
Thermodynamic and kinetic aspects of fat crystallization.
Naturally occurring fats are multi-component mixtures of triacylglycerols (TAGs), which are triesters of fatty acids with glycerol, and of which there are many chemically distinct compounds. Due to the importance of fats to the food and consumer products industries, fat crystallization has been studied for many years and many intricate features of TAG interactions, complicated by polymorphism, ...
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ژورنال
عنوان ژورنال: Sadhana
سال: 2013
ISSN: 0256-2499,0973-7677
DOI: 10.1007/s12046-013-0195-4