The reasons for the increased world-wide incidence of obesity, type-2 diabetes, and
cardiovascular disease include sedentary lifestyles and poor food choices. Regulatory …

With recent improvements in computer performance, computer‐aided studies have become
increasingly important. Computer‐aided methods have been applied in fat crystallization …

Crystalline glycerides play an important role in the formation of multiphase systems such as
emulsions and foams. The stabilization of oil/water interfaces by glyceride crystals has been …

The complex crystal structure of coca butter (CB) is responsible for the unique melting
behavior, surface gloss, and mechanical properties of chocolate. While most studies …

We explored the temperature-dependent polymorphism and thermal behavior of binary
blends of the triacylglycerols tristearin (SSS) and 1, 2-stearoyl-3-oleoyl-rac-glycerol (SSO) …

Understanding the transition from an isotropic liquid state to an organized crystalline state of
triacylglycerols has great significance when designing lipid-based materials in general and …

Over the years, several models of triacylglycerol (TAG) molecular conformations and bulk
arrangements in isotropic liquid state have been proposed and are still up for debate. Such …

Dynamic changes in triacylglycerol composition during complete crystallization were
investigated by separating crystals from molten cocoa butter (CB) over different lengths of …

To precisely regulate the crystallization of lipids, an in‐depth understanding of the
correlation between the structures of the crystallization promoters and their functionalities is …

A new nonideal, equilibrium thermodynamics model was developed for the prediction of the
solid fat content (SFC) of edible fats, which are mixtures of triaclylglycerols (TAGs). The SFC …