Factors affecting the freeze–thaw stability of emulsions

Supratim Ghosh; John N. Coupland

doi:10.1016/j.foodhyd.2007.04.013

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JOURNAL ARTICLE

Factors affecting the freeze–thaw stability of emulsions

Supratim Ghosh John N. Coupland

Year: 2007 Journal: Food Hydrocolloids Vol: 22 (1)Pages: 105-111 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2007.04.013

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Keywords:

Emulsion Coalescence (physics) Chemistry Aqueous solution Aqueous two-phase system Phase (matter) Congelation Chromatography Chemical engineering Sucrose Gravity separation Materials science Food science Thermodynamics Organic chemistry

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Freezing and Crystallization Processes

Physical Sciences → Engineering → Mechanics of Materials

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Factors affecting the freeze–thaw stability of emulsions

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