The effect of emulsifier type on the secondary crystallisation of monoacylglycerol and triacylglycerols in model dairy emulsions

Author:

MacWilliams Stephanie V.,Sebben Damien A.,Clulow Andrew J.,Ferri James K.,Gillies Graeme,Golding Matt,Boyd Ben J.,Beattie David A.,Krasowska Marta

Funder

Australian Research Council

Fonterra Co-Operative Group

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference50 articles.

1. Composition of bovine milk fat globules by confocal Raman microscopy;Gallier;Int. Dairy J.,2011

2. S. Metin, R.W. Hartel, Crystallization of Fats and Oils, in: F. Shahidi (Ed.), Bailey's Industrial Oil and Fat Products2005, pp. 45-76.

3. Fat crystallisation at oil–water interfaces;Douaire;Adv. Colloid Interface Sci.,2014

4. The effect of surfactant crystallization on partial coalescence in O/W emulsions;Goibier;J. Colloid Interface Sci.,2017

5. Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization, Current Opinion in Food;Patel;Science,2015

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