Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity

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Gregersen, SB, Povey, MJW orcid.org/0000-0002-9740-2596, Andersen, MD et al. (4 more authors) (2016) Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity. European Journal of Lipid Science and Technology, 118 (9). pp. 1257-1270. ISSN 1438-7697

Abstract

Metadata

Authors/Creators:
Keywords: Acoustic properties; Fat crystallization; Microstructure; Polymorphic behavior; Sound and texture measurements
Dates:
  • Published: September 2016
  • Accepted: 4 December 2015
  • Published (online): 19 January 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 26 Jul 2016 14:04
Last Modified: 02 Nov 2020 13:03
Published Version: https://doi.org/10.1002/ejlt.201500435
Status: Published
Publisher: Wiley-VCH Verlag
Identification Number: https://doi.org/10.1002/ejlt.201500435

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