Fat crystals and emulsion stability — a review

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 field are discussed.

Saved in:
Bibliographic Details
Published inFood research international Vol. 33; no. 1; pp. 3 - 14
Main Author Rousseau, Dérick
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 2000
Subjects
crystals
emulsions
microstructure
rheology
wettability
Online AccessGet full text

Cover

More Information
Summary: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 field are discussed.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(00)00017-X