Evaluation of the crystallization and polymorphism of cocoa butter through the add...
Effect of temperature and pH on the crystallization of insulin with carbon dioxide...
Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
Modification, control and stabilization of the crystallization and polymorphic beh...
Crystallization kinetics of non-stoichiometric glass-forming compositions
CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM OF LIPIDIC SYSTEMS CONTAINING TRIGLYCER...