The first authoritative source on the subject, Fat Crystal Networks covers the physical chemistry of crystallization, emphasizing structure and mechanical properties as well as crystallization processes in fats and lipid systems. It features a digital library containing 8000 full-color images of crystallized fats including cocoa butter, milkfat, milkfat fractionations, and palm oil. Presenting a wealth of information pertinent to real-world challenges in industry, the book illustrates a wide range of analytical methodologies and describes fractal analysis, the phase behavior of lipids, and methods to alter fat functionality through blending and physical manipulation. .
• Food Science and Technology
Lipids
Food Chemistry
Physical Chemistry
Reference
Professional

This detailed reference offers a comprehensive overview of the science and technology of soft materials, including synthetic polymers, complex fluids, and biological and food materials. The authors take an interdisciplinary approach and utilize an abundance of experimental and computational techniques to illustrate the relationship between the structure, dynamics, and function of soft materials. Divided into four sections on synthetic polymers, complex fluids, biomaterials, and food materials, the book supplies more than 1000 references, tables, and equations and offers an excellent introduction to the study of soft material physics and utilization.
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Materials Chemistry
Materials Science
Condensed Matter Physics
Reference
Professional

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Lipids
Organic Chemistry
Reference
Professional