Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions
Jinju Cheng, Qifan Kan, Jiayuan Cao, Olayemi Eyituoyo Dudu, Tingsheng Yan
Topics & Concepts
FlocculationCrystallizationProtein crystallizationCoalescence (physics)ChemistryEmulsionNucleationGlobules of fatWhey proteinCrystallographyChemical engineeringCrystal (programming language)Food scienceChromatographyMilk fatOrganic chemistryPhysicsComputer scienceProgramming languageAstrobiologyLinseed oilEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes