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Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review.

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Title: Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review.
Authors: Lessona M; Department of Applied Science and Technology (DISAT), Politecnico di Torino, Torino, Italy., Cros A; Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland., Sagalowicz L; Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland., Harshe Y; Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland., Buffo A; Department of Applied Science and Technology (DISAT), Politecnico di Torino, Torino, Italy., Simone E; Department of Applied Science and Technology (DISAT), Politecnico di Torino, Torino, Italy.; School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, UK.
Source: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2025 Nov; Vol. 24 (6), pp. e70315.
Publication Type: Journal Article; Review; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review.
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  Data: <searchLink fieldCode="AU" term="%22Lessona+M%22">Lessona M</searchLink>; Department of Applied Science and Technology (DISAT), Politecnico di Torino, Torino, Italy.<br /><searchLink fieldCode="AU" term="%22Cros+A%22">Cros A</searchLink>; Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland.<br /><searchLink fieldCode="AU" term="%22Sagalowicz+L%22">Sagalowicz L</searchLink>; Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland.<br /><searchLink fieldCode="AU" term="%22Harshe+Y%22">Harshe Y</searchLink>; Nestlé Research, Vers-chez-les-Blanc, Lausanne, Switzerland.<br /><searchLink fieldCode="AU" term="%22Buffo+A%22">Buffo A</searchLink>; Department of Applied Science and Technology (DISAT), Politecnico di Torino, Torino, Italy.<br /><searchLink fieldCode="AU" term="%22Simone+E%22">Simone E</searchLink>; Department of Applied Science and Technology (DISAT), Politecnico di Torino, Torino, Italy.; School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, UK.
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  Data: Journal Article; Review; Research Support, Non-U.S. Gov't
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Institute+of+Food+Technologists%22">Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>101305205 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1541-4337 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2215414337%22">15414337 </searchLink><i>NLM ISO Abbreviation: </i>Compr Rev Food Sci Food Saf <i>Subsets: </i>MEDLINE
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        Value: 10.1111/1541-4337.70315
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      – Code: eng
        Text: English
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              Text: 2025 Nov
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