This review discusses fundamental concepts of fat crystallization and how various
processing conditions such as crystallization temperature, cooling rate, and shear or …

Over the last two decades, the development and production of innovative, customer-tailored
food products with enhanced health benefits have seen major advances. However, the …

PVA was dissolved in mixed solvent (DMSO and water) and followed by several freeze-thaw
cycles in a mold to produce PVA membrane. Surface modification of PVA membranes by HA …

The rheology of β V/VI cocoa butter crystal melt suspensions (CB CMS) was investigated
directly after crystallization using in-line capillary rheometry (UVP-PD) as well as after …

In this study, bovine and buffalo milk-derived ghee were fractionated using dry and solvent
fractionation methods. Three different fractions including olein, stearin 1, and acetone …

Background Tryptophan catabolism, measured by the kynurenine: tryptophan (kyn/trp) ratio,
is associated with gut microbiota alterations in people with HIV (PWH). We examined the …

Milk fat is semi-solid in nature due to the presence of a large proportion of high melting
triacylglycerols (TAGs). These TAGs form crystalline structures at room temperature …

The lipid industry is constantly researching and developing techniques to improve the
quality, stability, nutrition, and technological features of edible lipids. This chapter …

The physicochemical properties of anhydrous milk fats (AMF) often change according to
different regions and seasons, inevitably affecting dry fractionation. This study analyzed the …

The physical properties of butter are influenced by its microstructure; therefore, observation
techniques should be employed to improve this structure. Current observation methods are …