Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care product

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is

Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase be

Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepp

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volu