Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion-Reference-Cited by-同舟云学术

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Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion

Published:2009-08 Issue:6 Volume:23 Page:1521-1526
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Norton Ian T.,Spyropoulos Fotis,Cox Phil W.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference10 articles.

1. Factors controlling the phase inversion of oil-in-water emulsions;Campbell;Netherlands Milk and Dairy Journal,1996

2. Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals;Davies;Food Hydrocolloids,2000

3. Introduction to food colloids;Dickinson,1992

4. Advances in food colloids;Dickinson,1995

5. Colloids in foods;Dickinson,1982

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