Fat crystallization and melting in W/O/W double emulsions: Comparison between bulk and emulsified state
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.01.019
Abstract: Abstract Water-in-oil-in-water (W/O/W) technology enables the development of an emulsion-based delivery system for functional food applications. The functionality of this system depends on the oil barrier of the double emulsion, whereby the fat matrix properties… read more here.
Keywords: emulsions comparison; fat crystallization; crystallization melting; melting double ... See more keywords
Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion.
Sign Up to like & getrecommendations! Published in 2019 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2019.104641
Abstract: Lard with a substantially reduced cholesterol content through aqueous enzyme extraction is an attractive source of lipid in healthy and nutritious emulsion food product development. The objective of this study was to elucidate the crystallization… read more here.
Keywords: cholesterol; fat crystallization; lard; emulsion ... See more keywords
The role of nonfat ingredients on confectionery fat crystallization
Sign Up to like & getrecommendations! Published in 2018 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2017.1286293
Abstract: ABSTRACT Confections such as chocolate and biscuit fillings are composed of a continuous fat phase that contains dispersed nonfat ingredients such as sugar and cocoa powder. Research on fat crystallization and rheology in confections often… read more here.
Keywords: fat crystallization; rheology; crystallization; role ... See more keywords