Effect of processing conditions on the crystallization behavior and destabilization kinetics of oil-in-water emulsions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 2, 2008, Pages 119-128

  Martini, Silvana ^a   Tippetts, Megan ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Anhydrous milk fat; Creaming; Crystallization; Emulsion stability; Melting; Sedimentation; Soybean oil

Indexed keywords

CRYSTALLIZATION; ENTHALPY; HOMOGENIZATION METHOD; LIPIDS; SEDIMENTATION; THERMAL EFFECTS; THERMODYNAMIC STABILITY;

ANHYDROUS MILK FATS; CRYSTALLIZATION TEMPERATURE; DESTABILIZATION KINETICS; EMULSION STABILITY; SOYBEAN OILS;

EMULSIONS;

GLYCINE MAX;

EID: 38349050197     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1183-9     Document Type: Article

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