Ultra-stable self-foaming oils

Food Research International

Volumn 95, Issue , 2017, Pages 28-37

  Binks, Bernard P ^a   Marinopoulos, Ioannis ^a  

^a UNIVERSITY OF HULL   (United Kingdom)

Author keywords

Crystals; Oil foam; Saturated fat; Temperature responsive; Whipping

Indexed keywords

CRYSTALS; HYDROGELS; VEGETABLE OILS;

CONTINUOUS PHASE; CRYSTAL DISPERSION; FOAM COLLAPSE; OPTIMUM TEMPERATURE; SOLID CRYSTALS; SOLID FAT CONTENT; TEMPERATURE-RESPONSIVE; WHIPPING;

PALM OIL;

COCONUT OIL; EMULSIFYING AGENT; OCTANOIC ACID DERIVATIVE; TRIACYLGLYCEROL; TRICAPRILIN; TRISTEARIN; VEGETABLE OIL;

CHEMICAL STRUCTURE; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; TEMPERATURE;

CAPRYLATES; COCONUT OIL; EMULSIFYING AGENTS; FOOD ANALYSIS; FOOD HANDLING; MOLECULAR STRUCTURE; PLANT OILS; TEMPERATURE; TRIGLYCERIDES;

EID: 85014665458     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.02.020     Document Type: Article

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