Alejandro G. Marangoni & Leendert H. Wesdorp 
Structure and Properties of Fat Crystal Networks [PDF ebook] 

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat