Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization
- 1 August 2003
- journal article
- Published by Elsevier in Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Vol. 223 (1-3), 251-262
- https://doi.org/10.1016/s0927-7757(03)00169-9
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Influence of Fat Crystallization on the Stability of Flocculated EmulsionsJournal of Agricultural and Food Chemistry, 2002
- Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rateColloids and Surfaces A: Physicochemical and Engineering Aspects, 2002
- Colloidal aspects of ice cream—A reviewInternational Dairy Journal, 1997
- Partial coalescence in oil-in-water emulsions 1. Nature of the aggregationColloids and Surfaces A: Physicochemical and Engineering Aspects, 1993
- Orthokinetic destabilization of a protein-stabilized emulsion by a water-soluble surfactantJournal of the Chemical Society, Faraday Transactions, 1993
- Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice CreamJournal of Dairy Science, 1989
- Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMRJournal of Oil & Fat Industries, 1987
- Effect of Couette flow on stability of oil-in-water emulsionsColloids and Surfaces, 1981
- Stability of oil-in-water emulsions with crystals in the disperse phaseColloids and Surfaces, 1981
- MECHANISM OF EMULSIFIER ACTION IN AN ICE CREAM SYSTEMJournal of Food Science, 1974