Comparison of the dispersed phase coalescence mechanisms in different tablespreads

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Rousseau, D ^a   Ghosh, S ^a   Park, H ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Butter; Coagulation; Coalescence; Destabilization mechanism; Dispersed phase; Fat crystal network; Margarine; Pickering crystals; Solid fat content

Indexed keywords

FAT; MARGARINE;

ARTICLE; BUTTER; CHEMISTRY; CRYSTALLIZATION; EMULSION; FLOW KINETICS; FOOD HANDLING; FOOD PRESERVATION; KINETICS; METHODOLOGY; PARTICLE SIZE; SURFACE PROPERTY; TEMPERATURE;

BUTTER; CRYSTALLIZATION; EMULSIONS; FATS; FOOD PRESERVATION; FOOD TECHNOLOGY; KINETICS; MARGARINE; PARTICLE SIZE; RHEOLOGY; SURFACE PROPERTIES; TEMPERATURE;

EID: 58649107838     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00978.x     Document Type: Article

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