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Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream.

• Authors : Wang J; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.; Zeng D

Subjects: Emulsions*/Emulsions*/Emulsions*/chemistry ; Crystallization* ; Rheology*

• Source: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 3), pp. 141272. Date of Electronic Publication: 2024 Sep 16.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase.

• Authors : Schochat PR; Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany.; Lepp L

Subjects: Emulsions*/Emulsions*/Emulsions*/chemistry ; Triglycerides*/Triglycerides*/Triglycerides*/chemistry ; Crystallization*

• Source: Journal of texture studies [J Texture Stud] 2024 Dec; Vol. 55 (6), pp. e12871.Publisher: Wiley Country of Publication: England NLM ID: 0252052 Publication Model: Print Cited Medium: Internet ISSN: 1745-4603 (Electronic)

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Enhancing melt strength and crystallization kinetics in polylactide: Influence of chain topology.

• Authors : Fernández-Tena A; POLYMAT and Department of Advanced Polymers and Materials: Physics, Chemistry and Technology, Faculty of Chemistry, University of the Basque Country UPV/EHU, Paseo Manuel de Lardizabal 3, 20018 Donostia-San Sebastián, Spain.; Fernández M

Subjects: Polyesters*/Polyesters*/Polyesters*/chemistry ; Crystallization* ; Rheology*

• Source: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec; Vol. 282 (Pt 3), pp. 136783. Date of Electronic Publication: 2024 Oct 28.Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Analysis of the degradation and crystallization behavior during the thermal degradation of poly(lactic acid)/modified hectorite nanocomposites films by simultaneous rheology and FTIR technology.

• Authors : Jilili Y; Key Laboratory of Chemistry and Utilization of Carbon-Based Energy Resources, Key Laboratory of Oil and Gas Fine Chemicals, Ministry of Education and Xinjiang Uygur Autonomous Region, School of Chemical Engineering and Technology, Xinjiang University, Urumqi, China.; Li F

Subjects: Polyesters*/Polyesters*/Polyesters*/chemistry ; Nanocomposites*/Nanocomposites*/Nanocomposites*/chemistry ; Rheology*

• Source: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 270 (Pt 2), pp. 132403. Date of Electronic Publication: 2024 May 15.Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Miscibility of amorphous solid dispersions: A rheological and solid-state NMR spectroscopy study.

• Authors : Song S; Department of Pharmaceutics, University of Minnesota, Minneapolis, MN 55455, United States; School of Mathematics, University of Minnesota, Minneapolis, MN 55455, United States.

Subjects: Rheology*/Rheology*/Rheology*/methods ; Nifedipine*/Nifedipine*/Nifedipine*/chemistry ; Magnetic Resonance Spectroscopy*/Magnetic Resonance Spectroscopy*/Magnetic Resonance Spectroscopy*/methods

• Source: Journal of pharmaceutical sciences [J Pharm Sci] 2025 Jan; Vol. 114 (1), pp. 119-126. Date of Electronic Publication: 2024 May 23.Publisher: Elsevier Country of Publication: United States NLM ID: 2985195R Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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How surface modification of cellulose nanocrystals affects the crystallization process of poly (β-hydroxybutyrate).

• Authors : Chen J; School of Chemistry and Chemical Engineering, Jiangsu University of Technology, Changzhou 213001, China. Electronic address: .; Yang Y

Subjects: Cellulose*/Cellulose*/Cellulose*/chemistry ; Nanoparticles*/Nanoparticles*/Nanoparticles*/chemistry ; Hydroxybutyrates*/Hydroxybutyrates*/Hydroxybutyrates*/chemistry

• Source: International journal of biological macromolecules [Int J Biol Macromol] 2024 Sep; Vol. 276 (Pt 1), pp. 134119. Date of Electronic Publication: 2024 Aug 04.Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity.

• Authors : Gerhäuser J; Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, Kaiserstraße 12, 76131 Karlsruhe, Germany.; Hale J

Subjects: Crystallization* ; Rheology* ; Ice*

• Source: Biomacromolecules [Biomacromolecules] 2024 Jul 08; Vol. 25 (7), pp. 4535-4544. Date of Electronic Publication: 2024 Jun 18.Publisher: American Chemical Society Country of Publication: United States NLM ID: 100892849 Publication Model: Print-Electronic Cited Medium: Internet

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Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation.

• Authors : Bölük E; Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdag, Turkey.; Akdeniz E

Subjects: Crystallization* ; Rheology* ; Temperature*

• Source: Journal of food science [J Food Sci] 2024 May; Vol. 89 (5), pp. 2867-2878. Date of Electronic Publication: 2024 Mar 29.Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic

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Applied Science & Technology Full Text (H.W. Wilson)

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Agricola

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