Structure and Properties of Fat Crystal Networks

An excellent introduction to the field of fat technology for students and researchers, this second edition focuses on the characterization of physical properties of fats, including laboratory protocols and quantitative treatments used to quantify structure and function. This comprehensive text covers the complex analysis of fat structure and the underlying theory, and it links analysis data to macroscopic functionality. The text also contains a quantitative method for the characterization of polycrystalline colloidal oleogels and quantification of intercrystalline interaction forces, useful for engineering material properties for the food industry.