Crystallization processes in fats and lipid systems

By N. Garti, 佐藤清隆. 2001

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Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil (2013, background): “Furthermore, during the cooling process, potential transitions (α→β′ polymorphic transformation) and aggregations occur forming a three-dimensional crystalline network (Wastra et al., 2001).”
Fat bloom in chocolate and compound coatings (2004, background): “The most studied emulsifiers are briefly described [54].”