Emulsions under shear- The formation and properties of partially coalesced lipid structures

Food Hydrocolloids

Volumn 15, Issue 4-6, 2001, Pages 507-512

  Vanapalli, Siva A ^a   Coupland, John N ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Emulsions; Ice cream; Partial coalescence; Shear; Ultrasound

Indexed keywords

EMULSIFICATION; EMULSIONS; FREEZING; OILS AND FATS; PARAFFINS; SHEAR FLOW; THAWING; ULTRASONICS;

EMULSION DROPLETS; ICE CREAMS; LIPID STRUCTURES; N-HEXADECANE; PARTIAL COALESCENCE; PROPERTY; SEMICRYSTALLINES; SHEAR; SHEAR-RATE; WHIPPED CREAM;

SHEAR DEFORMATION;

FAT DROPLET; HEXADECANE;

BUTTER; CONFERENCE PAPER; CREAM; CRYSTALLIZATION; DAIRY PRODUCT; EMULSION; FREEZING; LIPID ANALYSIS; SHEAR RATE; TEMPERATURE; THAWING;

EID: 0035178509     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00057-1     Document Type: Article

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