Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends

Food Research International

Volumn 42, Issue 8, 2009, Pages 1223-1232

  Nor Hayati, Ibrahim ^a   Che Man, Yaakob B ^b   Tan, Chin Ping ^b   Nor Aini, Idris ^c  

^a UNIVERSITI MALAYSIA TERENGGANU   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c Product Development and Advisory Services Division   (Malaysia)

Author keywords

Coalescence; Droplet size; DSC; Emulsion stability; Heterogeneous nucleation; Palm kernel olein; Soybean oil

Indexed keywords

DROPLET SIZE; DSC; EMULSION STABILITY; HETEROGENEOUS NUCLEATION; PALM KERNEL OLEIN; SOYBEAN OIL;

DROP FORMATION; EMULSIFICATION; EMULSIONS; GLYCEROL; NUCLEATION; THERMAL CYCLING;

COALESCENCE;

GLYCINE MAX;

EID: 67651100526     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.06.009     Document Type: Article

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