Assessment of partial coalescence in whippable oil-in-water food emulsions

Advances in Colloid and Interface Science

Volumn 229, Issue , 2016, Pages 25-33

  Petrut, Raul Flaviu ^a   Danthine, Sabine ^a   Blecker, Christophe ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Analytical method; Emulsion; Fat destabilization; Ice cream; Partial coalescence; Whipped cream

Indexed keywords

COOLING SYSTEMS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; OILS AND FATS; SOLVENT EXTRACTION;

ANALYTICAL METHOD; FAT DESTABILIZATION; ICE CREAMS; PARTIAL COALESCENCE; WHIPPED CREAM;

PARTICLE SIZE;

EMULSION; OIL; WATER;

CHEMISTRY; DAIRY PRODUCT; EMULSION; FOOD HANDLING; MECHANICS; PROCEDURES;

DAIRY PRODUCTS; EMULSIONS; FOOD HANDLING; MECHANICAL PHENOMENA; OILS; WATER;

EID: 84957438504     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2015.12.004     Document Type: Review

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