메뉴 건너뛰기




Volumn 78, Issue 8, 2001, Pages 837-842

Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil-in-water emulsion

Author keywords

[No Author keywords available]

Indexed keywords

ADDITIVES; CRYSTALLIZATION; EMULSIFICATION; EMULSIONS; ESTERS; NUCLEATION; ULTRASONIC VELOCITY MEASUREMENT; X RAY DIFFRACTION ANALYSIS;

EID: 0035414571     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-001-0352-6     Document Type: Article
Times cited : (76)

References (29)
  • 16
    • 85037401104 scopus 로고    scopus 로고
    • Economic Research Service, U.S. Department of Agriculture Market and Trade Economics Division; October
    • (1999) Oil Crops Year Book
  • 27
    • 51249165256 scopus 로고
    • Dynamic crystallization of cocoa butter. I. Characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals
    • (1995) J. Am. Oil Chem. Soc. , vol.72 , pp. 1491-1496
    • Chaiseri, S.1    Dimick, P.S.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.