Ultrasonic velocity measurement of crystallization rates of palm oil in oil-water emulsions
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference20 articles.
1. Stability of oil-in-water emulsions with crystals in the disperse phase
2. Destabilization of O/W emulsions containing fat crystals by temperature cycling
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4. Advances in Food Colloids;Dickinson,1996
5. Ultrasonic investigation of the particle size dependence of crystallization in n-hexadecane-in-water emulsions
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