Fat crystals and emulsion stability - a review

被引：343
作者：
Rousseau, D [1 ]
机构：
[1] Ryerson Polytech Univ, Sch Nutr, Toronto, ON M5B 2K3, Canada
来源：
FOOD RESEARCH INTERNATIONAL | 2000年 / 33卷 / 01期
关键词：
D O I：
10.1016/S0963-9969(00)00017-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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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页码：3 / 14
页数：12
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