Results 281 to 290 of about 77,389 (301)

Kinetic effects on interfacial partitioning of fat crystals

Food Structure, 2015
Patrick Spicer, Richard Hartel
exaly  

Fat crystals and emulsion stability — a review

Food Research International, 2000
Dérick Rousseau
exaly  

Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High‐Melting Fat Crystals

JAOCS, Journal of the American Oil Chemists' Society, 2016
Satoru Ueno
exaly  

Measurement of Shape and Size of Fat Crystals by Electron Microscopy

LWT - Food Science and Technology, 1997
exaly  

Trends in structuring edible emulsions with Pickering fat crystals

Current Opinion in Colloid and Interface Science, 2013
Dérick Rousseau
exaly  

Continuous‐phase fat crystals strongly influence water‐in‐oil emulsion stability

JAOCS, Journal of the American Oil Chemists' Society, 2005
exaly  

Spheroidal Fat Crystals: Structure Modification via Use of Emulsifiers

Crystal Growth and Design, 2015
Dérick Rousseau
exaly  

Crystallization and Polymorphism of Fats

2008
openaire   +1 more source

Weak gels of fat crystals in oils at low temperatures and their fractal nature

JAOCS, Journal of the American Oil Chemists' Society, 1995
exaly  

Wetting of fat crystals by triglyceride oil and water. 2. adhesion to the oil/water interface

JAOCS, Journal of the American Oil Chemists' Society, 1995
exaly