Partial Coalescence in Cream-Like Emulsions Prepared with Alternative Fats: Effect of Controlled Stirring and Temperature Cycles-Reference-Cited by-同舟云学术

Partial Coalescence in Cream-Like Emulsions Prepared with Alternative Fats: Effect of Controlled Stirring and Temperature Cycles

Published:2014-09-17 Issue:5 Volume:45 Page:396-407
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Pérez María P.¹²,Tesei María F.¹,Wagner Jorge R.¹²,Márquez Andrés L.¹²

Affiliation:

1. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Roque Sáenz Peña 352 Bernal Buenos Aires B1876BXD Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina

Funder

Universidad Nacional de Quilmes

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12090/fullpdf

Reference21 articles.

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2. Destabilization of o/w emulsions containing fat crystals by temperature cycling;Boode;Colloids Surf.,1991

3. Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fat;Boode;Colloids Surf., A,1993

4. Studies on the fatty acid composition of edible oil;Chowdhury;Bangladesh J. Sci. Ind. Res.,2007

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