Identification of the initial nucleating form involved in the thermal processing of cocoa butter fat as examined using wide angle X-ray scattering (WAXS)

被引：10

作者：

MacMillan, SD

Roberts, KJ ^{[1
]}

Wells, MA

Polgreen, MC

Smith, IH

机构：

[1] Univ Leeds, Inst Particle Sci & Engn, Dept Chem Engn, Leeds, W Yorkshire, England

[2] Cadbury Trebor Bassett, Birmingham, W Midlands, England

[3] Reading Sci Serv Ltd, Reading, Berks, England

来源：

CRYSTAL GROWTH & DESIGN | 2003年 / 3卷 / 02期

关键词：

D O I：

10.1021/cg025533t

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

In situ wide angle X-ray scattering studies have confirmed that the initial nucleating phase involved in the tempering of cocoa butter fat is consistent with the form III polymorphic structure rather than the form II alternative.

引用

页码：117 / 119

页数：3

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