Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response

(2019) Vincenzo di Bari et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Variable Temperature Nuclear Magnetic Resonance and Magnetic Resonance Imaging System as a Novel Technique for In Situ Monitoring of Food Phase Transition

(2018) Yukun Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review of petroleum emulsions and recent progress on water-in-crude oil emulsions stabilized by natural surfactants and solids

(2018) Abubakar Abubakar Umar et al.   JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING

Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals

(2018) Ruby Rafanan et al.   JOURNAL OF FOOD ENGINEERING

Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions

(2017) Ruby Rafanan et al.   FOOD RESEARCH INTERNATIONAL

1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing

(2015) Emrah Kirtil et al.   Food Engineering Reviews

Fat crystallisation at oil–water interfaces

(2013) M. Douaire et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

The Effective Factors on the Structure of Butter and Other Milk Fat-Based Products

(2013) Stine Rønholt et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of emulsion droplet sizes on the crystallisation of milk fat

(2013) Tuyen Truong et al.   FOOD CHEMISTRY

Fat crystals and water-in-oil emulsion stability

(2011) Supratim Ghosh et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Isothermal crystallization behaviour of milk fat in bulk and emulsified state

(2011) E. Fredrick et al.   INTERNATIONAL DAIRY JOURNAL

Crystallization of Fats: Influence of Minor Components and Additives

(2011) Kevin W. Smith et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions

(2011) Supratim Ghosh et al.   LANGMUIR