The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils

Polymorphism of cocoa butter

R. L. Wille, Évelyne Lutton · Journal of the American Oil Chemists Society · 1966 · 435 citations

Natural Sciences, Chemistry, Food Science +17

Effect of cooling rate on the structure and mechanical properties of milk fat and lard

Rodrigo Campos, Suresh S. Narine, Alejandro G. Marangoni · Food Research International · 2002 · 296 citations

Agriculture, Food Science, Materials Science +4

Fractal nature of fat crystal networks

Suresh S. Narine, Alejandro G. Marangoni · Physical review. E, Statistical physics, plasmas, fluids, and related interdisciplinary topics · 1999 · 245 citations

Engineering, Materials Engineering, Materials Science +17

Relationship between Crystallization Behavior and Structure in Cocoa Butter

Alejandro G. Marangoni, Sara E. McGauley · Crystal Growth & Design · 2002 · 239 citations

Natural Sciences, Materials Engineering, Materials Science +17

Effect of processing conditions on crystallization kinetics of a milk fat model system

M. L. Herrera, Richard W. Hartel · Journal of the American Oil Chemists Society · 2000 · 149 citations

Agriculture, Chemistry, Food Science +15