Crystallization of lipids fundamentals and applications: This book is written by Kiyotaka Sato. You can download it freely in pdf format. An authoritative reference containing the most up-to-date information, approaches, and applications of lipid crystals
Crystallization of Lipids is a comprehensive resource that offers the latest and emerging knowledge, techniques, and applications of lipid crystals. With contributions from leading experts in the field, the text covers the basic investigation of polymorphic structures, molecular interactions, crystal nucleation and growth, and crystal lattice formation of lipid crystals that comprise the main functional materials used in the food, cosmetic, and pharmaceutical industries. pharmacist.
The authors highlight the alternative to trans fats and saturated fat reduction technology for lipid crystallization. These two problems are the most important challenges in food lipid application technology, and a key solution is lipid crystallization.
|Book Name||Crystallization of lipids fundamentals and applications|
|Author of Book||Kiyotaka Sato|
Overview of Crystallization of lipids fundamentals and applications Pdf Free
Kiyotaka SatoThe text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shearing, emulsification, and additives. Designed to be practical, the information in the book can be applied to realistic applications of lipids in food, cosmetics, and pharmaceuticals. This authoritative and up-to-date guide:
- Highlights state-of-the-art research tools designed to help analyze lipid crystallization with the most current and conventional techniques
- Provides a comprehensive review of lipid crystal information, techniques, and applications.
- Includes contributions from leading experts in the field of lipid crystals
- Presents state-of-the-art information on the topics of saturated fat reduction technology and alternatives to trans fats.
Topics of this Edition
2 Polymorphism of Lipid Crystals
3 Molecular Interactions and Mixing Phase Behavior of Lipid Crystals
4 Fundamental Aspects of Crystallization of Lipids
5 Supramolecular Assembly of Fat Crystal Networks from the Nanoscale to the Mesoscale
6 Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems
7 Lipid Crystal Networks Structured under Shear Flow
8 Tailoring Lipid Crystal Networks with High-Intensity Ultrasound
9 Effects of Foreign and Indigenous Minor Components
10 Crystallization Properties of Milk Fats
11 Crystallization Behavior of Sunflower Oil–Based Fats for Edible Applications
12 Physical Properties of Organogels Developed with Selected Low-Molecular-Weight Gelators
13 Formation and Properties of Biopolymer-Based Oleogels
14 Lipid Crystallization in Water-in-Oil Emulsions
15 Crystallization of Lipids in the Oil-in-Water Emulsion States
16 Lipid Crystals and Microstructures in Animal Meat Tissues
17 Conventional and New Techniques to Monitor Lipid Crystallization
About the AuthorKiyotaka Sato
The password of the file: webofinfo.com