Scanning Microbeam Small-Angle X-ray Diffraction Study of Interfacial Heterogeneous Crystallization of Fat Crystals in Oil-in-Water Emulsion Droplets
Author:
Affiliation:
1. Technical Development Center, Mitsubishi-Kagaku Foods Co., 1000 Kamoshida, Aoba-ku, Yokohama 227-0033, Japan
2. Laboratory of Food Biophysics, Graduate School of Bioscience, Hiroshima University, Higashi-Hiroshima 739-8528, Japan
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la901115x
Reference59 articles.
1. Dairy Science and Technology
2. Povey, M. J.Crystallization Process in Fats and Lipid Systems;Garti, N. and Sato, K., Eds.Marcel Dekker, Inc.:New York, 2001; p251.
3. Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream
4. Thermal and Structural Behavior of Milk Fat
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