Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance
Yunna Wang, Ruican Wang, Yan Li, Liebing Zhang
Topics & Concepts
EmulsionRheologyCrystallizationCoalescence (physics)AerationAnimal fatMaterials scienceChemical engineeringChemistryEutectic systemChromatographyFood scienceMicrostructureOrganic chemistryComposite materialAstrobiologyEngineeringPhysicsFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes