Emulsions under shear- The formation and properties of partially coalesced lipid structures

Keyphrases

• Coalescence Process 50%
• Crystallization Kinetics 50%
• Dairy Products 50%
• Dispersed Phase 50%
• Emulsion 100%
• Emulsion Droplets 50%
• Fluctuating Temperature 50%
• Food Emulsions 50%
• Food Oil 50%
• Freeze-thaw Cycles 50%
• Freeze-thaw Stability 50%
• Hexadecane 100%
• Ice Cream 50%
• Lipid Structure 100%
• Oil Emulsion 50%
• Partial Coalescence 100%
• Real Food 50%
• Semi-crystalline 50%
• Shear Modulus 50%
• Shear Rate 100%
• Temperature Rate 50%
• Volume Fraction 50%

Food Science

• Whipped Cream 100%