Continuous-phase fat crystals strongly influence water-in-oil emulsion stability-Reference-Cited by-同舟云学术

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Continuous-phase fat crystals strongly influence water-in-oil emulsion stability

Published:2005-03 Issue:3 Volume:82 Page:159-164
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Hodge S. M.¹,Rousseau D.¹

Affiliation:

1. ; School of Nutrition; Ryerson University; 350 Victoria St. M5B 2K3 Toronto ON Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

1. Stabilization of Water in Oil Emulsions by Solid Particles;Lucassen-Reynders,1962

2. Flocculation and Coalescence in Water-in-Oil Emulsions Stabilized by Paraffin Wax Crystals;Hodge;Food Res. Int.,2003

3. Emulsion Stability;Friberg,1997

4. Emulsions;Pickering;J. Chem. Soc.,1907

5. Stabilization of Water-in-Oil Emulsions by Solid Particles;Lucassen Reynders;J. Phys. Chem.,1963

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