Monoglyceride self-assembled structure in O/W emulsion: Formation, characterization and its effect on emulsion properties

Food Research International

Volumn 58, Issue , 2014, Pages 81-88

  Mao, Like ^a,b   Calligaris, Sonia ^c   Barba, Luisa ^d   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF UDINE   (Italy)

^d CNR   (Italy)

Author keywords

DSC; Monoglyceride; Polymorphism; Self assemble; Structured emulsion; XRD

Indexed keywords

EID: 84894084964     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.042     Document Type: Article

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