Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin
Suwimon Ariyaprakai
Topics & Concepts
Coconut oilEmulsionFlocculationDifferential scanning calorimetryLecithinChromatographyCoalescence (physics)Materials scienceFood scienceChemical engineeringChemistryOrganic chemistryEngineeringAstrobiologyPhysicsThermodynamicsProteins in Food SystemsFood Chemistry and Fat AnalysisMeat and Animal Product Quality