Aggregation behavior of partially crystalline oil-in-water emulsions: Part II - Effect of solid fat content and interfacial film composition on quiescent and shear stability

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 23-32

  Fuller, G Thomas ^a,b   Considine, Thérèse ^a   Golding, Matt ^b   Matia Merino, Lara ^b   MacGibbon, Alastair ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Caseinate; Emulsion; Fat crystal; Interfacial film; Partial coalescence; Shear induced aggregation

Indexed keywords

AGGLOMERATION; CRYSTALLINE MATERIALS; EMULSIFICATION; OILS AND FATS; PHASE INTERFACES; SHEAR FLOW; SODIUM; TRANSMISSION ELECTRON MICROSCOPY;

AGGREGATION BEHAVIOR; CASEINATE; FAT CRYSTALS; INTERFACIAL FILM; PARTIAL COALESCENCE; SHEAR INDUCED AGGREGATION; SHEAR-INDUCED; SODIUM CASEINATE; SOLID FAT CONTENT; TWEEN-20;

EMULSIONS;

EID: 84929610320     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.03.032     Document Type: Article

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