Polymorphism of edible fat crystals

IF 4.5 2区材料科学 Q1 CRYSTALLOGRAPHY

Progress in Crystal Growth and Characterization of Materials Pub Date : 2016-06-01 DOI:10.1016/j.pcrysgrow.2016.04.021

Hironori Hondoh, Satoru Ueno

引用次数: 11

Abstract

The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and polymorphic transformation will be observed under optical microscopy, and melting point of each polymorph will be determined.

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食用脂肪晶体的多态性

本课程的重点是食用脂肪晶体的多态性和多态转化，如巧克力。将在光学显微镜下观察形貌、结晶行为和多晶转变，并确定每种多晶的熔点。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Progress in Crystal Growth and Characterization of Materials 工程技术-材料科学：表征与测试

CiteScore

8.80

自引率

2.00%

发文量

审稿时长

1 day

期刊介绍： Materials especially crystalline materials provide the foundation of our modern technologically driven world. The domination of materials is achieved through detailed scientific research. Advances in the techniques of growing and assessing ever more perfect crystals of a wide range of materials lie at the roots of much of today''s advanced technology. The evolution and development of crystalline materials involves research by dedicated scientists in academia as well as industry involving a broad field of disciplines including biology, chemistry, physics, material sciences and engineering. Crucially important applications in information technology, photonics, energy storage and harvesting, environmental protection, medicine and food production require a deep understanding of and control of crystal growth. This can involve suitable growth methods and material characterization from the bulk down to the nano-scale.