Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions
Bhavesh Panchal, Tuyen Truong, Sangeeta Prakash, Nidhi Bansal, Bhesh Bhandari
Topics & Concepts
AnhydrousCrystallizationChemistryPhase (matter)Milk fatWater activityWater contentRelaxation (psychology)Water of crystallizationChemical engineeringChromatographyFood scienceOrganic chemistrySocial psychologyEngineeringGeotechnical engineeringLinseed oilPsychologyFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes