Introductory discussions related to foods are found in
J. M. V. Blanshard, P. Lillford. Food Behaviour and Structure. Academic Press,
London, 1987.
This especially concerns Chapters 3, General principles of crystallization by J.
Garside; 4, Ice crystallization by J. M. V. Blanshard, F. Franks; and 5, Fat
crystallization by P. Walstra.
A monograph covering many aspects of crystallization in foods, including
engineering aspects, is
R. W. Hartel. Crystallization of Foods. Aspen Gaithersburg, MD, 2001.
A monograph covering almost all aspects of triglyceride crystallization is
N. Garti, K. Sato, eds. Crystallization Processes in Fats and Lipid Systems. Marcel
Dekker, New York, 2001.