Shear-induced fat particle structure variation and the stability of food emulsions: I. Effects of shear history, shear rate and temperature-Reference-Cited by-同舟云学术

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Shear-induced fat particle structure variation and the stability of food emulsions: I. Effects of shear history, shear rate and temperature

Published:2005-01 Issue:1 Volume:66 Page:97-105
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Xu Wen,Nikolov Alex,Wasan Darsh T.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Destabilization of O/W emulsions containing fat crystals by temperature cycling;Boode;Colloids and Surfaces,1991

2. Observation on the air–serum interface of milk foams;Brooker;Food Microstructure,1985

3. The adsorption of crystalline fat to the air–water interface of whipped cream;Brooker;Food Structure,1990

4. The development of structure in whipped cream;Brooker;Food Microstructure,1986

5. Relation between microstructure, destabilization phenomena and rheological properties of whippable emulsions;Buchheim;Food Microstructure,1985

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