Fat crystallisation at oil–water interfaces
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces
Reference104 articles.
1. Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads;Alexa;LWT Food Sci Technol,2010
2. Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems;McClements;Adv Colloid Interface Sci,2012
3. Fat crystals and emulsion stability - a review;Rousseau;Food Res Int,2000
4. Fat crystals and water-in-oil emulsion stability;Ghosh;Curr Opin Colloid Interface Sci,2011
5. Crystallization in emulsions;Coupland;Curr Opin Colloid Interface Sci,2002
Cited by 90 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions;Journal of Food Engineering;2024-07
2. Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides;Food Hydrocolloids;2024-06
3. Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces;Advances in Colloid and Interface Science;2024-04
4. Self-constructed water-in-oil Pickering emulsions as a tool for increasing bioaccessibility of betulin;Food Chemistry: X;2024-03
5. Effects of processing conditions on the release of sodium chloride from fat crystal ‘shell’ stabilised water-in-oil emulsions;Food and Bioproducts Processing;2024-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3