Assessment of partial coalescence in whippable oil-in-water food emulsions.

Abstract

Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned, in such systems, by the emulsion's intrinsic properties (e.g. solid fat content, fat crystal shape and size), formulation (e.g. protein content… (More)
DOI: 10.1016/j.cis.2015.12.004

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