Applications of ultrasonics in food science - novel control of fat crystallization and structuring

Povey, MJW orcid.org/0000-0002-9740-2596 (2017) Applications of ultrasonics in food science - novel control of fat crystallization and structuring. Current Opinion in Colloid and Interface Science, 28. pp. 1-6. ISSN 1359-0294

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Copyright, Publisher and Additional Information: © 2016 Elsevier Ltd. This is an author produced version of a paper published in Current Opinion in Colloid & Interface Science. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Crystal nucleation; Power ultrasound; Ultrasound spectroscopy; Fat crystallization; Powder dissolution; Solvation; Nucleation control
Dates:
  • Published: March 2017
  • Accepted: 7 December 2016
  • Published (online): 16 December 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 13 Dec 2016 10:18
Last Modified: 16 Dec 2017 01:38
Published Version: https://doi.org/10.1016/j.cocis.2016.12.001
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.cocis.2016.12.001

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