Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols von Silva, Roberta Claro, Soares, Fabiana Andreia Schäfer De Martini, Maruyama, Jessica Mayumi, Dagostinho, Natalia Roque, Silva, Ylana Adami, Calligaris, Guilherme Andrade, Ribeiro, Ana Paula Badan, Cardoso, Lisandro Pavie, Gioielli, Luiz Antonio

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Crystallinity properties and crystallization behavior of chocolate fat blends von da Silva, Thais Lomonaco Teodoro, Grimaldi, Renato, Calligaris, Guilherme Andrade, Cardoso, Lisandro Pavie, Gonçalves, Lireny Aparecida Guaraldo

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Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin von Buscato, Monise Helen Masuchi, Hara, Larissa Miho, Bonomi, Élida Castilho, Calligaris, Guilherme de Andrade, Cardoso, Lisandro Pavie, Grimaldi, Renato, Kieckbusch, Theo Guenter

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Solid lipid microparticles of hardfats produced by spray cooling as promising crystallization modifiers in lipid systems von Lopes, Julice Dutra, Grosso, Carlos Raimundo Ferreira, de Andrade Calligaris, Guilherme, Cardoso, Lisandro Pavie, Basso, Rodrigo Corrêa, Ribeiro, Ana Paula Badan, Efraim, Priscilla

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Hardfats as crystallization modifiers of cocoa butter von Ribeiro, Ana Paula Badan, Basso, Rodrigo Corrêa, dos Santos, Adenilson Oliveira, Andrade, Guilherme Calligaris, Cardoso, Lisandro Pavie, Kieckbusch, Theo Guenter

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Solid lipid microparticles of hardfats produced by spray cooling as promising crystallization modifiers in lipid systems von Lopes, Julice Dutra, Grosso, Carlos Raimundo Ferreira, de Andrade Calligaris, Guilherme, Cardoso, Lisandro Pavie, Basso, Rodrigo Corrêa, Ribeiro, Ana Paula Badan, Efraim, Priscilla

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