Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions - ScienceDirect

PDF) Emulsion and it's Applications in Food Processing – A Review

PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS

Transmission electron micrographs showing air bubble (A) interfaces and

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Light micrographs of air bubbles in whipped emulsions (AMF/S and

Fat Crystallization in Emulsion: Influence of Emulsifier Concentration on Triacylglycerol Crystal Growth and Polymorphism

Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O Emulsions

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped -frozen emulsions - ScienceDirect

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Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions - ScienceDirect

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped -frozen emulsions - ScienceDirect

Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties - ScienceDirect

Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion - ScienceDirect

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Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream - ScienceDirect