Crystallization behavior of emulsified fats influences shear-induced partial coalescence.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.07.005
Abstract: Emulsion stability is desired during production, storage and transportation. However, controlled destabilization by partial coalescence is requisite in the production of e.g. whipped cream, vegetable toppings and ice cream. Partial coalescence in recombined cream (RC)… read more here.
Keywords: induced partial; shear induced; crystallization; coalescence ... See more keywords