Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions

Journal of Food Engineering

Volumn 119, Issue 2, 2013, Pages 244-253

  Degner, B M ^a,b   Olson, K M ^b   Rose, D ^a   Schlegel, V ^a   Hutkins, R ^a   McClements, D J ^c  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b ConAgra Foods Inc ^*  (United States)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Dairy sauces; Destabilization; Emulsions; Freezing; Microstructure

Indexed keywords

COLLOIDAL INTERACTION; DESTABILIZATION; DROPLET FLOCCULATION; FOOD COMPOSITIONS; FOOD EMULSIONS; ICE CRYSTAL GROWTH; MEAN PARTICLE SIZE; PHYSICOCHEMICAL PROPERTY;

COALESCENCE; CRYSTAL GROWTH; DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; INDUSTRIAL APPLICATIONS; MICROSTRUCTURE; PHASE SEPARATION;

FREEZING;

EUCALYPTUS CLADOCALYX;

EID: 84879338464     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.034     Document Type: Article

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