Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR
- 1 January 1987
- journal article
- conference paper
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 64 (1), 112-119
- https://doi.org/10.1007/bf02546264
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Study of lipid‐protein interaction using pulsed NMRJournal of Oil & Fat Industries, 1979
- A STUDY OF PHYSICAL PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURESJournal of Food Science, 1977
- Fully automated determination of solid fat content by pulsed NMRJournal of Oil & Fat Industries, 1974
- Crystallization of emulsified triglyceridesJournal of Colloid Science, 1963