Fat Particle Structure and Stability of Food Emulsions-Reference-Cited by-同舟云学术

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Fat Particle Structure and Stability of Food Emulsions

Published:2008-06-28 Issue:2 Volume:63 Page:183-188
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

XU WEN,NIKOLOV ALEX,WASAN DARSH T.,GONSALVES ALEX,BORWANKAR RAJENDRA P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15705.x/fullpdf

Reference22 articles.

1. Shear-induced melting;Ackerson;Physical Review Letters,1981

2. The development of structure in whipped cream;Brooker;Food Micro structure,1986

3. The adsorption of crystalline fat to the air-water interface of whipped cream;Brooker;Food Structure,1990

4. Effects of particle size and polydispersity on the depletion and structural forces in colloidal dispersions;Chu;Langumir,1996

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5. Role of food emulsifiers in milk coffee beverages;Journal of Colloid and Interface Science;2015-07

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