Effect of cooling rate on lipid crystallization in oil-in-water emulsions

Food Research International

Volumn 42, Issue 7, 2009, Pages 847-855

  Tippetts, M ^a   Martini, S ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Anhydrous milk fat; Cooling rate; Creaming; Oil in water emulsions; Sedimentation; Soybean oil

Indexed keywords

ANHYDROUS MILK FAT; COOLING RATE; CREAMING; OIL-IN-WATER EMULSIONS; SOYBEAN OIL;

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; EMULSIONS; GRAIN BOUNDARIES; OILS AND FATS; WATER CONTENT;

COOLING;

GLYCINE MAX;

EID: 67349152421     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.009     Document Type: Article

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