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. |
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| 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 |
| ISSN: | 1541-4337 |
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| DOI: | 10.1111/1541-4337.70315 |
