Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Jinju Cheng; Qifan Kan; Jiayuan Cao; Olayemi Eyituoyo Dudu; Tingsheng Yan

doi:10.1016/j.foodhyd.2020.106580

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Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Jinju Cheng Qifan Kan Jiayuan Cao Olayemi Eyituoyo Dudu Tingsheng Yan

Year: 2021 Journal: Food Hydrocolloids Vol: 114 Pages: 106580-106580 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2020.106580

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Keywords:

Flocculation Crystallization Protein crystallization Coalescence (physics) Chemistry Emulsion Nucleation Globules of fat Whey protein Crystallography Chemical engineering Crystal (programming language) Food science Chromatography Milk fat Organic chemistry

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Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

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