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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Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1991. - 24(2008), 23 vom: 02. Dez., Seite 13364-75
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| 1. Verfasser: |
Thivilliers, Florence
(VerfasserIn) |
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| Weitere Verfasser: |
Laurichesse, Eric,
Saadaoui, Hassan,
Leal-Calderon, Fernando,
Schmitt, Véronique |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2008
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Emulsions
Gels
Proteins
Surface-Active Agents
Triglycerides
Water
059QF0KO0R |
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