Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers-Reference-Cited by-同舟云学术

Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers

Published:2019 Issue:31 Volume:15 Page:6383-6391
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

R. Otazo Mariela¹²³⁴^ORCID,Ward Rob¹²³⁴^ORCID,Gillies Graeme⁵⁶⁴^ORCID,Osborne Reuben S.¹²³⁴^ORCID,Golding Matt⁷²³⁴⁸^ORCID,Williams Martin A. K.¹²³⁴⁸^ORCID

Affiliation:

1. School of Fundamental Sciences

2. Massey University

3. Palmerston North 4442

4. New Zealand

5. Fonterra Co-operative Group Ltd

6. Palmerston North

7. School of Food and Advanced Technology

8. Riddet Institute

Abstract

Using optical tweezers to study the aggregation and arrested coalescence of partially crystalline oil drops.

Funder

Fonterra Co-Operative Group

Massey University

Ministry for Primary Industries

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/SM/C9SM01137D

Reference45 articles.

1. Assessment of partial coalescence in whippable oil-in-water food emulsions

2. Coalescence Behavior of Pure and Natural Fat Droplets Characterized via Micromanipulation

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

4. Aggregation behavior of partially crystalline oil-in-water emulsions: Part I – Characterization under steady shear

5. Partial coalescence as a tool to control sensory perception of emulsions

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