Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces-Reference-Cited by-同舟云学术

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Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces

Published:2024-04 Issue: Volume:326 Page:103138
ISSN:0001-8686
Container-title:Advances in Colloid and Interface Science
language:en
Short-container-title:Advances in Colloid and Interface Science

Author:

MacWilliams Stephanie V.,Clulow Andrew J.,Gillies Graeme,Beattie David A.,Krasowska Marta

Funder

Fonterra Co-Operative Group

Australian Research Council

Publisher

Elsevier BV

Reference112 articles.

1. Thermal and structural behavior of milk fat: 1. Unstable species of cream;Lopez;J Colloid Interface Sci,2000

2. Crystallization properties and polymorphism of triacylglycerols in goat’s milk fat globules;Ben Amara-Dali;J Agric Food Chem,2008

3. Relationship between characteristics of oil droplets and solidification of thermally treated creams;Mutoh;J Am Oil Chem Soc,2001

4. Effect of oil-soluble emulsifiers on solidification of thermally treated creams;Mutoh;Int Dairy J,2007

5. Development of a model whipped cream: effects of emulsion droplet liquid/solid character and added hydrocolloid;Allen;Food Hydrocoll,2008

Cited by 1 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. Amphiphilic lipids for food functionality;Current Opinion in Colloid & Interface Science;2024-08

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