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State change under static electric field (SEF): case of lipids crystallization.

Changement d'état sous champ électrique statique (SEF) : cas de la cristallisation des lipides.

Author(s) : LE BAIL A., JHA P., XANTHAKIS E., et al.

Type of article: Article

Summary

Lipid crystallization occurs in many agri-food preparations, and the phenomenon exerts a major influence on the functional properties of products, in particular with respect to the texture and the melting temperature, for instance in the cases of butter, magazine, and ice cream.

Details

  • Original title: Changement d'état sous champ électrique statique (SEF) : cas de la cristallisation des lipides.
  • Record ID : 30020420
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1159
  • Publication date: 2016/09

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