chapter 1 Modeling Crystallization Kinetics of Triacylglycerols -- chapter 2 Fat Crystallization in O/W Emulsions Controlled by Hydrophobic Emulsi?er Additives / chapter 3 Structure and Mechanical Properties of Fat Crystal Networks -- chapter 4 Static Crystallization Behavior of Cocoa Butter and Its Relationship to Network Microstructure / chapter 5 The Effect of Minor Components on Milkfat Crystallization, Microstructure, and Rheological Properties / chapter 6 Steady-State Fluorescence Polarization Spectroscopy as a Tool to Determine Microviscosity and Structural Order in Lipid Systems / chapter 7 Texture of Fats John M. deMan and Leny deMan -- chapter 8 Fat Crystal Behavior in Food Emulsions / chapter 9 Food Emulsi?ers: Structure�Reactivity Relationships, Design, and Applications / chapter 10 Deodorization / chapter 11 Fractionation of Fats / chapter 12 Crystallization of Hydrogenated Sun?ower Oil -- chapter 13 The Effects of Interesterification on the Physical Properties of Fats