Aggregation behavior of partially crystalline oil-in-water emulsions: Part II – Effect of solid fat content and interfacial film composition on quiescent and shear stability

Title
Aggregation behavior of partially crystalline oil-in-water emulsions: Part II – Effect of solid fat content and interfacial film composition on quiescent and shear stability
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 51, Issue -, Pages 23-32
Publisher
Elsevier BV
Online
2015-05-07
DOI
10.1016/j.foodhyd.2015.03.032

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