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

Emma Magnusson; Christer Rosén; Lars Nilsson

doi:10.1016/j.foodhyd.2010.08.024

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JOURNAL ARTICLE

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

Emma Magnusson Christer Rosén Lars Nilsson

Year: 2010 Journal: Food Hydrocolloids Vol: 25 (4)Pages: 707-715 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2010.08.024

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Keywords:

Emulsion Differential scanning calorimetry Chemistry Trehalose Crystallization Chemical engineering Water activity Phase (matter) Chromatography Water content Thermodynamics Organic chemistry

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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

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

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