相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals
Ruby Rafanan et al.
JOURNAL OF FOOD ENGINEERING (2019)
Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response
Vincenzo di Bari et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Variable Temperature Nuclear Magnetic Resonance and Magnetic Resonance Imaging System as a Novel Technique for In Situ Monitoring of Food Phase Transition
Yukun Song et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
A review of petroleum emulsions and recent progress on water-in-crude oil emulsions stabilized by natural surfactants and solids
Abubakar Abubakar Umar et al.
JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING (2018)
Dispersed droplets as active fillers in fat-crystal network-stabilized water-in oil emulsions
Ruby Rafanan et al.
FOOD RESEARCH INTERNATIONAL (2017)
Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition
Vincenzo Di Bari et al.
FOOD STRUCTURE-NETHERLANDS (2017)
1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing
Emrah Kirtil et al.
FOOD ENGINEERING REVIEWS (2016)
Fat crystallisation at oil-water interfaces
M. Douaire et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2014)
Effects of emulsion droplet sizes on the crystallisation of milk fat
Tuyen Truong et al.
FOOD CHEMISTRY (2014)
The Effective Factors on the Structure of Butter and Other Milk Fat-Based Products
Stine Ronholt et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Fat crystals and water-in-oil emulsion stability
Supratim Ghosh et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)
Isothermal crystallization behaviour of milk fat in bulk and emulsified state
E. Fredrick et al.
INTERNATIONAL DAIRY JOURNAL (2011)
Crystallization of Fats: Influence of Minor Components and Additives
Kevin W. Smith et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions
Supratim Ghosh et al.
LANGMUIR (2011)
Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel:: A nuclear magnetic resonance self-diffusion and relaxation study
A Métais et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Direct measurement of phase transitions in milk fat during cooling of cream - a low-field NMR approach
HC Bertram et al.
INTERNATIONAL DAIRY JOURNAL (2005)
NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice
T Lucas et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate
C Lopez et al.
JOURNAL OF DAIRY SCIENCE (2005)
Monitoring milk fat fractionation: Filtration properties and crystallization kinetics
B Vanhoutte et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)
NMR properties of alginate microbeads
NE Simpson et al.
BIOMATERIALS (2003)
Determination of the water droplet size distribution of fat spreads using confocal scanning laser microscopy
G Van Dalen
JOURNAL OF MICROSCOPY (2002)
Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends
S Martini et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2002)
Melting behavior of blends of milk fat with hydrogenated coconut and cottonseed oils
Z Shen et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)
A DSC study of water behavior in water-in-oil microemulsions stabilized by sucrose esters and butanol
N Garti et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2000)
Textural properties of a model aqueous phase in low fat products.: Part 1:: Alginate, caseinate and starch in isolation, and in starch containing binary mixtures
SA Roberts et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)
分享论文
