Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides
Pródromos Prodromídis, Eugenios Katsanidis, Costas G. Βiliaderis, Thomas Moschakis
Topics & Concepts
SonicationEmulsionDifferential scanning calorimetryChemical engineeringPickering emulsionCrystallizationCoalescence (physics)MonoglycerideOil dropletRheometryMaterials scienceChemistryChromatographyRheologyOrganic chemistryComposite materialFatty acidPhysicsThermodynamicsEngineeringAstrobiologyFood Chemistry and Fat AnalysisProteins in Food SystemsPickering emulsions and particle stabilization