Lipid crystallinity of oil-in-water emulsions alters in vitro
Megan Borduas, Paul A. Spagnuolo, Alejandro G. Marangoni, Maria G. Corradini, Amanda J. Wright, Michael A. Rogers
Topics & Concepts
CrystallinityCrystallizationChemical engineeringChemistryNucleationZeta potentialOil dropletWater in oilFood scienceMaterials scienceEmulsionCrystallographyOrganic chemistryNanoparticleEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes