Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil-in-water emulsion
Author:
Affiliation:
1. ; Faculty of Applied Biological Science; Hisrohima University; 1-4-4 Kagamiyama 739-8528 Higashi-Hiroshima, Hiroshima Japan
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference29 articles.
1. Crystallization of Emulsified Triglycerides;Skoda;J. Colloid Sci.,1963
2. Stability of Oil-in-Water Emulsions with Crystals in the Disperse Phase;Boekel;Colloids Surf.,1981
3. Destabilization of O/W Emulsions Containing Fat Crystals by Temperature Cycling;Boode;Ibid.,1991
4. Crystallization and Rheological Properties of Milk Fat;Walstra,1995
5. Fat Crystallization in Oil-in-Water Emulsions
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