<i>In situ</i> single-droplet analysis of emulsified fat using confocal Raman microscopy: insights into crystal network formation within spatial resolution-Reference-Cited by-同舟云学术

In situ single-droplet analysis of emulsified fat using confocal Raman microscopy: insights into crystal network formation within spatial resolution

Published:2024 Issue:29 Volume:20 Page:5675-5686
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Neofytos Dionysios D.¹^ORCID,Gregersen Sandra Beyer¹,Andersen Ulf²^ORCID,Corredig Milena¹^ORCID

Affiliation:

1. Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark

2. Arla Innovation Centre, Arla Foods, Agro Food Park 19, 8200 Aarhus, Denmark

Abstract

Confocal Raman imaging reveals how emulsifier type and concentration as well as cooling rate, impact crystal nucleation and crystal network formation in fat droplets, highlighting crucial insights into structure formation, in spatial resolution.

Funder

Villum Fonden

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/SM/D4SM00194J

Reference76 articles.

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3. The influence of emulsifiers on the crystallisation behaviour of a palm oil‐based blend

4. Acceleration of crystallisation of palm kernel oil in oil-in-water emulsion by hydrophobic emulsifier additives

5. Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter

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