Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion

Food Hydrocolloids

Volumn 23, Issue 6, 2009, Pages 1521-1526

  Norton, Ian T ^a   Spyropoulos, Fotis ^a   Cox, Phil W ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Coalescence; Emulsification; Nano emulsion; Phase inversion

Indexed keywords

DROP BREAKUP; EMULSIONS; SHEAR FLOW; SUNFLOWER OIL;

BREAKUP AND COALESCENCES; COALESCENCE RATE; DYNAMIC CONDITION; FAT CRYSTALS; FOOD GRADE; NANOEMULSION; PHASE INVERSION; SHEAR-INDUCED; TWEEN 80; TWEEN-20;

EMULSIFICATION;

HELIANTHUS;

EID: 61649107127     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.09.014     Document Type: Article

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