Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference30 articles.
1. Introduction to Food Colloids;Dickinson,1992
2. Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength
3. Stability of oil-in-water emulsions with crystals in the disperse phase
4. Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation
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