Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules-Reference-Cited by-同舟云学术

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Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules

Published:2024-06 Issue: Volume:106 Page:106897
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Song Ying,Xiao Jiawei,Li Lin,Wan Liting,Li Bing,Zhang Xia

Publisher

Elsevier BV

Reference57 articles.

1. Food Emulsions : principles, practices and techniques;Mcclements,2005

2. Classification and Uses of Emulsions in Food and Agro Applications;Sundarraj,2019

3. Polymorphism of triglycerides a crystallographic review;Hernqvist;Food Struct.,1990

4. Effects of hydrodynamic and colloidal forces on the coagulation of dispersions;Zeichner;J. Colloid Interface Sci.,1979

5. K. Boode, P. Walstra, Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation, Colloids Surf. Physicochem. Eng. Aspects 81 (1992) 121-137.

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