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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
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Influence of cooling rate on partial coalescence in natural dairy cream
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- PhD Thesis
- open access
Fat crystal networks in relation to partial coalescence
(2018) -
Crystallization behavior of emulsified fats influences shear-induced partial coalescence
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Revealing the influence of tempering on polymorphism and crystal arrangement in semicrystalline oil-in-water emulsions
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Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream
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Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization
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Isothermal crystallization behaviour of milk fat in bulk and emulsified state
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- PhD Thesis
- open access
Fat crystallization and partial coalescence in dairy creams: role of monoacylglycerols
(2011) -
Factors governing partial coalescence in oil-in-water emulsions