期刊
FOOD RESEARCH INTERNATIONAL
卷 33, 期 1, 页码 3-14出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/S0963-9969(00)00017-X
关键词
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The effects of fat crystals in food emulsion formation and stability are reviewed. Topics discussed in detail include fat crystal wettability, interfacial rheology, crystal microstructure, and particle location. Specifics on the potential future direction of the held are discussed. (C) 2000 Elsevier Science Ltd. All rights reserved.
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