European Journal of Lipid Science and Technology

Cover image for European Journal of Lipid Science and Technology

Special Issue: Lipid structure and fat crystallisation

No. 9 September 2005

Volume 107, Issue 9

Pages 579–698

    1. Contents: Eur. J. Lipid Sci. Technol. 9/2005

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200590057

    2. You have free access to this content
      Editorial: Eur. J. Lipid Sci. Technol. 9/2005 (pages 579–581)

      Michel Ollivon

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200590053

    3. Systematic investigation of lard polymorphism using combined DSC and time-resolved synchrotron X-ray diffraction (pages 594–606)

      Daniel Kalnin, Pierre Lesieur, Franck Artzner, Gerard Keller and Michel Ollivon

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200501010

    4. The influence of pretreatment on pork fat crystallization (pages 607–615)

      Gitte Svenstrup, Dagmar Brüggemann, Lars Kristensen, Jens Risbo and Leif H. Skibsted

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200501153

    5. The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend (pages 616–626)

      Chiara Garbolino, Marta Bartoccini and Eckhard Flöter

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200501186

    6. Physicochemical characteristics of ternary fat blends involving low-erucic rapeseed oil (pages 627–633)

      Sabine Braipson-Danthine, Véronique Gibon and Claude Deroanne

      Version of Record online: 26 JUL 2005 | DOI: 10.1002/ejlt.200501170

    7. Crystallisation and rheological properties of hydrogenated palm oil and palm oil blends in relation to crystal networking (pages 634–640)

      Zaliha Omar, Chong Chiew Let, Cheow Chong Seng and Norizzah Abd. Rashid

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200501180

    8. Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy (pages 641–655)

      Jorge F. Toro-Vazquez, Esmeralda Rangel-Vargas, Elena Dibildox-Alvarado and Miriam A. Charó-Alonso

      Version of Record online: 11 JUL 2005 | DOI: 10.1002/ejlt.200501163

    9. X-ray phase identification of chocolate is possible without the removal of sugar (pages 656–659)

      Sarah E. Guthrie, Gianfranco Mazzanti and Stefan H. J. Idziak

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200501178

    10. Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization (pages 660–672)

      Imogen Foubert, Peter A. Vanrolleghem and Koen Dewettinck

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200501177

    11. Microstructure of fat crystallizing on a collagenous surface (pages 684–688)

      Michael A. Rogers, Amanda J. Wright and Alejandro G. Marangoni

      Version of Record online: 30 SEP 2005 | DOI: 10.1002/ejlt.200501181

    12. Crystallization behavior of neat biodiesel and biodiesel treated with ozonized vegetable oil (pages 689–696)

      Nestor U. Soriano Jr., Veronica P. Migo, Kiyotaka Sato and Masatoshi Matsumura Jr.

      Version of Record online: 26 JUL 2005 | DOI: 10.1002/ejlt.200501162

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