The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat
Yunna Wang, Richard W. Hartel, Liebing Zhang
Topics & Concepts
CreamingCrystallizationChemical engineeringCoalescence (physics)EmulsionRheologyAerationParticle sizeChemistrySurface tensionGlobules of fatViscosityMaterials scienceApparent viscosityChromatographyMilk fatFood scienceOrganic chemistryComposite materialThermodynamicsLinseed oilAstrobiologyPhysicsEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes