Thermal behaviour of emulsifier-water systems studied by micro-DSC

Journal of Thermal Analysis and Calorimetry

Volumn 80, Issue 2, 2005, Pages 439-443

  Raemy, A ^a   Nouzille, C Appolonia ^a   Frossard, P ^a   Sagalowicz, L ^a   Leser, M E ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Crystallization; DSC; Emulsifier; Hysteresis; Liquid crystal; Melting; Micro DSC; Monoglyceride; Polymorphism; Undercooling

Indexed keywords

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENCAPSULATION; ESTERS; FOOD ADDITIVES; HYSTERESIS; LIQUID CRYSTALS; NUCLEAR MAGNETIC RESONANCE; THERMODYNAMIC PROPERTIES; X RAY DIFFRACTION ANALYSIS;

EMULSIFIERS; MICRO DIFFERENTIAL SCANNING CALORIMETRY; POLYMORPHISM; UNDERCOOLING;

EMULSIONS;

EID: 18244364345     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-005-0674-x     Document Type: Article

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