Influence of cooling rate on partial coalescence in natural dairy cream-Reference-Cited by-同舟云学术

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Influence of cooling rate on partial coalescence in natural dairy cream

Published:2019-06 Issue: Volume:120 Page:819-828
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Moens Kim,Tzompa-Sosa Daylan A.,Van de Walle Davy,Van der Meeren Paul^ORCID,Dewettinck Koen

Funder

Hercules foundation

Oxford Instruments Aztec EDS

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives;Arima;Colloids and Surfaces B-Biointerfaces,2007

2. Influence of fat crystals in the oil phase on stability of oil-in-water emulsions;van Boekel,1980

3. Kinetics of partial coalescence in oil-in-water emulsions;Boode,1993

4. Partial coalescence in oil-in-water emulsions;Boode-Boissevain,1992

5. Parameters influencing cocrystallization and polymorphism in milk fat;Breitschuh;Journal of the American Oil Chemists Society,1998

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3. The effect of sucrose esters S1570 on partial coalescence and whipping properties;Food Hydrocolloids;2022-04

4. Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation;Food Processing: Techniques and Technology;2022-01-12

5. Cream Products;Encyclopedia of Dairy Sciences;2022

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