Thermally induced gelling of oil-in-water emulsions comprising partially crystallized droplets : the impact of interfacial crystals

We produced triglyceride-in-water emulsions comprising partially crystallized droplets, stabilized by a mixture of protein and low molecular weight surfactant. The emulsions were emulsified in the melted state of the oil phase and stored at low temperature (4 degrees C) right after fabrication to in...

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Publié dans:	Langmuir : the ACS journal of surfaces and colloids. - 1985. - 24(2008), 23 vom: 02. Dez., Seite 13364-75
Auteur principal:	Thivilliers, Florence (Auteur)
Autres auteurs:	Laurichesse, Eric, Saadaoui, Hassan, Leal-Calderon, Fernando, Schmitt, Véronique
Format:	Article en ligne
Langue:	English
Publié:	2008
Accès à la collection:	Langmuir : the ACS journal of surfaces and colloids
Sujets:	Journal Article Research Support, Non-U.S. Gov't Emulsions Gels Proteins Surface-Active Agents Triglycerides Water 059QF0KO0R