Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

Parita Thanasukarn; Rungnaphar Pongsawatmanit; David Julian McClements

doi:10.1016/j.foodhyd.2004.04.010

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Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

Parita Thanasukarn Rungnaphar Pongsawatmanit David Julian McClements

Year: 2004 Journal: Food Hydrocolloids Vol: 18 (6)Pages: 1033-1043 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2004.04.010

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Keywords:

Differential scanning calorimetry Emulsion Crystallization Chemical engineering Whey protein isolate Palm oil Chemistry Whey protein Coalescence (physics) Casein Chromatography Materials science Food science Organic chemistry Thermodynamics

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

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