Crystallization in emulsions
- 30 November 2002
- journal article
- review article
- Published by Elsevier BV in Current Opinion in Colloid & Interface Science
- Vol. 7 (5-6), 445-450
- https://doi.org/10.1016/s1359-0294(02)00080-8
Abstract
No abstract availableKeywords
This publication has 39 references indexed in Scilit:
- Formation and stabilisation of structure in ice-cream and related productsCurrent Opinion in Colloid & Interface Science, 2002
- Initial crystallization kinetics in undercooled dropletsThermochimica Acta, 2002
- Emulsions under shear—the formation and properties of partially coalesced lipid structuresFood Hydrocolloids, 2001
- Measurements of homogeneous nucleation in normal-alkanesThe Journal of Chemical Physics, 2000
- Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystalsFood Hydrocolloids, 2000
- Aerated milk protein emulsions — new microstructural aspectsCurrent Opinion in Colloid & Interface Science, 1999
- Impurity mediated nucleation in hexadecane-in-water emulsionsPhysical Review E, 1999
- Impurity effects on crystallization rates of n-hexadecane in oil-in-water emulsionsJournal of Crystal Growth, 1999
- Crystallization in oil-in-water emulsions containing liquid and solid dropletsColloids and Surfaces A: Physicochemical and Engineering Aspects, 1993
- Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon‐in‐Water EmulsionsJournal of Food Science, 1993