Trends in structuring edible emulsions with Pickering fat crystals

Current Opinion in Colloid and Interface Science

Volumn 18, Issue 4, 2013, Pages 283-291

  Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Edible emulsion; Fat crystallization; Food structuring; Oil water interface; Pickering stabilization

Indexed keywords

BIOACTIVE COMPOUNDS; EMULSION SYSTEMS; ENCAPSULATION MATRICES; FAT CRYSTALLIZATION; OIL WATER INTERFACES; PICKERING EMULSIONS; SOLID LIPID NANOPARTICLE (SLN); TEXTURE MODIFICATION;

COALESCENCE; EMULSIFICATION; PHASE SEPARATION; STABILIZATION; SURFACE ACTIVE AGENTS;

OILS AND FATS;

EDIBLE OIL; FAT; LIPID EMULSION; NANOPARTICLE; STABILIZING AGENT; SURFACTANT;

ADSORPTION; CONTACT ANGLE; CRYSTAL; CRYSTAL STRUCTURE; EMULSION; ENCAPSULATION; LIQUID; LIQUID CRYSTAL; NOMENCLATURE; PARTICLE SIZE; REVIEW; SOLID STATE; TENSION;

EID: 84878525497     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2013.04.009     Document Type: Review

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