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The effect of emulsifier type on the secondary crystallisation of monoacylglycerol and triacylglycerols in model dairy emulsions

Stephanie V. MacWilliams, Damien A. Sebben, Andrew J. Clulow, James K. Ferri, Graeme Gillies, Matt Golding, Ben J. Boyd, David A. Beattie, Marta Krasowska

2021Journal of Colloid and Interface Science16 citationsDOI

Topics & Concepts

CrystallizationMonoacylglycerol lipaseChemistryEmulsionChemical engineeringWhey proteinPhase (matter)CrystallographyChromatographyOrganic chemistryBiochemistryEngineeringReceptorEndocannabinoid systemProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes
The effect of emulsifier type on the secondary crystallisation of monoacylglycerol and triacylglycerols in model dairy emulsions | Litcius