Tempering of dairy emulsions: Partial coalescence and whipping properties

International Dairy Journal

Volumn 56, Issue , 2016, Pages 92-100

  Moens, Kim ^a   Masum, A K M ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

COLD STORAGE; DIFFERENTIAL SCANNING CALORIMETRY; OILS AND FATS; SCANNING ELECTRON MICROSCOPY;

CRYO-SCANNING ELECTRON MICROSCOPY; FAT CRYSTAL NETWORK; FAT CRYSTALS; INTERFACIAL COMPOSITION; MICROSTRUCTURAL LEVELS; PARTIAL COALESCENCE; SHEAR-INDUCED; TIME-TEMPERATURE PROFILE;

TEMPERING;

EID: 84957571668     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.01.007     Document Type: Article

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