Lipids: molecular organization, physical functions and technical applications |
What people are saying - Write a review
We haven't found any reviews in the usual places.
Contents
Basic Concepts | 1 |
Solid State Behaviour | 7 |
E Fat Crystallization | 27 |
Copyright | |
16 other sections not shown
Common terms and phrases
a-form air/water interface amphiphilic amylopectin amylose behaviour bilayer structure cell membranes chain packing cholesterol cocoa butter complex components concentration conformation corresponding crystal forms crystal structure crystalline cubic phase cubosomes curvature described dispersion drug delivery effect electrostatic emulsifiers emulsion equilibrium esters example fat crystals fat globules fatty acids film formation function gastric gel-phase glycerol H„-phase hydrocarbon chain hydrogen hydrophilic hydrophobic increase interaction L2-phase La-phase lamellar Larsson layer lipid bilayer lipid crystals lipid molecules lipid-water phases liposomes liquid liquid-crystalline liquid-crystalline phases lubrication margarine mechanism melting point methyl end group micellar microemulsion milk mixture mN/m molecular molecules monoglycerides monolayer mucous obtained oxidation particles penetration phase diagram phase transition phospholipids polar head groups polar lipids polymorphic pressure properties proteins region shown in Figure skin solid solubility stabilization starch stratum corneum surfactant temperature triglyceride triglyceride molecules vesicles viscosity water content water phase X-ray diffraction