JOURNAL ARTICLE

Freeze–thaw stability of mayonnaise type oil-in-water emulsions

Emma MagnussonChrister RosénLars Nilsson

Year: 2010 Journal:   Food Hydrocolloids Vol: 25 (4)Pages: 707-715   Publisher: Elsevier BV
Keywords:
Emulsion Differential scanning calorimetry Chemistry Trehalose Crystallization Chemical engineering Water activity Phase (matter) Chromatography Water content Thermodynamics Organic chemistry

Metrics

66
Cited By
1.88
FWCI (Field Weighted Citation Impact)
30
Refs
0.85
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Food Chemistry and Fat Analysis
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Freezing and Crystallization Processes
Physical Sciences →  Engineering →  Mechanics of Materials
Proteins in Food Systems
Life Sciences →  Agricultural and Biological Sciences →  Food Science

Related Documents

JOURNAL ARTICLE

Freeze–thaw stability of water-in-oil emulsions

Supratim GhoshDérick Rousseau

Journal:   Journal of Colloid and Interface Science Year: 2009 Vol: 339 (1)Pages: 91-102
JOURNAL ARTICLE

Cryogelation of alginate improved the freeze-thaw stability of oil-in-water emulsions

Ying ZhaoZhigang ChenTao Wu

Journal:   Carbohydrate Polymers Year: 2018 Vol: 198 Pages: 26-33
JOURNAL ARTICLE

Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise

Islam M. SharifulNakako KatsunoTakahisa Nishizu

Journal:   Foods Year: 2018 Vol: 7 (5)Pages: 75-75
© 2026 ScienceGate Book Chapters — All rights reserved.