Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil-in-water emulsions
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01741.x/fullpdf
Reference13 articles.
1. Stearic acid, trans fatty acids, and dairy fat: effects on serum and lipoprotein lipids, apolipoproteins, lipoprotein (a), and lipid transfer proteins in health subjects;Aro;American Journal of Clinical Nutrition,1997
2. rystallisation in emulsions;Coupland;Current Opinion in Colloids and Interface Science,2002
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