Fat Crystallization in Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Fat Crystallization in Oil-in-Water Emulsions

Published:1996 Issue: Volume: Page:211-246
ISSN:
Container-title:Advances in Food Colloids
language:
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Author:

Dickinson Eric,McClements D. Julian

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4613-1223-9_7.pdf

Reference70 articles.

1. Aronhime, J., Sarig, S. and Garti, N. (1990). Food Struct., 9, 337.

2. Barfod, N. M. and Krog, N. (1987). J. Am. Oil Chem. Soc., 64, 112.

3. Barfod, N. M., Krog, N. and Buchheim, W. (1989). Food Proteins (eds J. E. Kinsella and W. G. Soucie), American Oil Chemists Society, Champaign, IL, p. 144.

4. Barfod, N. M., Krog, N., Larsen, G. and Buchheim, W. (1991). Fat Sci. Technol., 93, 24.

5. Boistelle, R. (1988). Crystallization and Polymorphism of Fats and Fatty Acids (eds N. Garti and K. Sato), Marcel Dekker, New York, p. 189.

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