{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T15:50:03Z","timestamp":1787327403578,"version":"build-2736575974"},"reference-count":95,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T00:00:00Z","timestamp":1747267200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T00:00:00Z","timestamp":1747267200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2025,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Cocoa butters and its equivalents are predominantly comprised of symmetrical monounsaturated triacylglycerols (SUS), namely, SUSfats. The packing of SUS will be changed significantly during crystallization as the polymorphous forms are transferred from\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010 to\n                    <jats:italic>\u03b2<\/jats:italic>\n                    \u2010crystals. The transformation of the SUS\u2010fat phase during crystallization and tempering determines the properties and qualities of final chocolate products. It is important to monitor and determine the crystallization behaviors and crystal structures of SUS\u2010fats at cooling and melting conditions. This review systematically discusses typical tempering procedures of SUS\u2010fats and evaluation methods on their crystallization, mainly crystallization behaviors and kinetics, crystallinity, crystal microstructures, and polymorphism. Differential scanning calorimetry (DSC) is currently widely used to determine crystallization behaviors of SUS\u2010fats, while MultiTherm TC and temperature modulated optical refractometry are typical newly developed approaches for determining their phase transitions. Both crystallization kinetics and crystallinity could be obtained from nuclear magnetic resonance (NMR). Avrami, Gompertz, and Jeziorny are the important models to reveal the number, size, polymorph, and shape of SUS\u2010fat crystals. Polarized light microscopy, scanning electron microscopy, and three\u2010dimensional laser\u2010scanning confocal microscopy are applied to observe morphological changes of fat crystal surfaces, and the order of SUS packing could be extracted from the fractal dimension. Detailed packing and polymorphism information could be obtained from synchrotron X\u2010ray diffraction, DSC, NMR, rheology, infrared spectroscopy, and their combinations. The results contribute to realizing precise control in the manufacture of chocolates, especially tempering and its simplified process.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70023","type":"journal-article","created":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T22:44:58Z","timestamp":1747349098000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols"],"prefix":"10.1111","volume":"56","author":[{"given":"Juanjuan","family":"Chi","sequence":"first","affiliation":[{"name":"Wilmar (Shanghai) Biotechnology Research &amp; Development Center Co. Ltd.  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xueying","family":"Hou","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meijun","family":"Du","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Jin","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"Food Laboratory of Zhongyuan  Luohe Henan Province China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-4668-4040","authenticated-orcid":false,"given":"Yafei","family":"Zhang","sequence":"additional","affiliation":[{"name":"Wilmar (Shanghai) Biotechnology Research &amp; Development Center Co. 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Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,15]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf102734d"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781444319880"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02662157"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02525451"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2020.100136"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/aocs.12083"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.07.013"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.cgd.1c00859"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/S11746\u2010999\u20100157\u20105"},{"key":"e_1_2_11_11_1","unstructured":"Braun P. andS.Pirhalla.2012.\u201cCrystallization Ability of Chocolate Mass\u2014Fast Determination of Crystallization Kinetics BCI With MultiTherm TC.\u201dPoster Presented at Choco Tec. 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