Application of thermal analysis (DSC) in the study of polymorphic transformations
- 1 October 1988
- journal article
- Published by Elsevier in Thermochimica Acta
- Vol. 134, 1-14
- https://doi.org/10.1016/0040-6031(88)85210-9
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- Heat capacity of tristearin in the presence of food emulsifiersJournal of Oil & Fat Industries, 1986
- A calorimetric, NMR and X‐ray diffraction study of the melting behavior of tripalmitin and tristearin and their mixing behavior with trioleinJournal of Oil & Fat Industries, 1985
- A Comparative Study of Olive Oil and Reesterified Oils by Differential Scanning CalorimetryFette, Seifen, Anstrichmittel, 1982
- The DSC thermal analysis of crystallization behavior in high erucic acid rapeseed oilJournal of Oil & Fat Industries, 1981
- The dsc thermal analysis of crystallization behavior in palm oil, IIJournal of Oil & Fat Industries, 1980
- Polymorphism of saturated triglycerides: I. 1,3‐distearo triglyceridesJournal of Oil & Fat Industries, 1978
- Thermal properties of 2‐Oleodipalmitin and 2‐Elaidodipalmitin and some of their mixturesJournal of Oil & Fat Industries, 1976
- Effect of liquid fat on melting point and polymorphic behavior of cocoa butter and a cocoa butter fractionJournal of Oil & Fat Industries, 1976
- Structure and morphology ofβ-crystals of glyceryl tristearateColloid and Polymer Science, 1967
- Some applications of differential thermal analysis to oils and fatsInternational Journal of Food Science & Technology, 1966