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Impact of Chain Length and Parity on the Crystallization Behavior of Fatty Acids: Real-Time Observations and Thermal Analysis

delete2026-05-26
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PRE
AI
L
LI Jiaxi
Y
Yudong LIANG
H
Hong Zhang
R
Ruihua GUO
Y
Yanlan Bi
E
Eckhard Flöter
X
XU Xuebing *
DOI：10.1016/j.foostr.2026.100533delete
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Abstract

Abstract

En 中文
• OCFAs form triangular plate-like crystals; ECFAs form irregular polygonal plates. • Chain length accelerates crystallization of ECFAs but retards OCFAs. • OCFAs exhibit enantiotropic polymorphism, ECFAs show monotropic polymorphism.
Keywords:
Crystallization behavior
Fatty acids
Chain length
Polymorphism
Thermal analysis

Journal

Food Structure cover
Food Structure
IF:
5.9
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410
Citations:
1.7K

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T
technische universitat berlin
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278
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H
henan university of technology
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Wilmar
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