Demulsification of oil‐in‐water emulsion under freezing conditions: Effect of crystal structure modifier
- 1 August 2000
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 77 (8), 859-864
- https://doi.org/10.1007/s11746-000-0137-y
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Thermal studies on the crystallization kinetics of triglycerides and milkfat by DSCThermochimica Acta, 1994
- Effect of food emulsifiers on polymorphic transitions of cocoa butterJournal of Oil & Fat Industries, 1986
- Effect of surfactants on crystal structure modification of stearic acidJournal of Crystal Growth, 1982
- The DSC thermal analysis of crystallization behavior in palm oilJournal of Oil & Fat Industries, 1979