Nissim Garti, Kiyotaka Sato

• Crystallization processes; polymorphism and phase transitions of fatty acids and acylglycerols; morphological connected net roughening transition theory - application to beta-2 crystals of triaclglycerols; nucleation and growth in the solid-solid phase transitions of n-alkanes; molecular interactions and phase behaviour of polymorphic fats; the roles of emulsifiers in fat crystallization; crystallization of oil-in-water emulsions; fat crystal networks; lipid crystallization and its effect on the physical structure of ice cream; crystallization of palm oil and its fractions; advances in milk fat fractionation - technology and applications; crystallization properties of cocoa butter; influences of colloidal state on physical properties of solid fats; separation and crystallization of oleaginous constituents in cosmetics - sweating and blooming; crystallization properties and lyotropic phase behaviour of food emulsifiers - relation to applications.