In this work, the effect of storage time on the fat crystallization, rheological and whip**
characteristics of emulsions was studied and the static destabilization mechanism during …

In this study, small amplitude oscillatory shear rheology (SAOS) and large amplitude
oscillatory shear rheology (LAOS) were applied as complementary techniques to map the …

Carbon dioxide (CO 2) is highly soluble in lipids that can take part in the crystallisation
process, in turn, affecting the product property. The effects of infusion of CO 2 in fat phase of …

The effect of solid particle size distribution (PSD) on the crystallization and microstructure of
fat blends was evaluated. Samples were prepared as suspensions of sugar and cocoa …

The influence of emulsifiers and dairy solids on churning and physical attributes of butter
was investigated. Commercial dairy cream was blended with each of the ingredients (0.5 …

The design of reduced-fat spreads as a healthier alternative has been the subject of
extensive attention lately. Reduced fat cellulose ether emulsions prepared using anhydrous …

Milk fat exists as globules in its natural state in milk. The potential of using globular fat to
modulate the rheological properties and crystallization behavior in butter-like emulsions was …

This paper reports the effects of adding talc particles on the physical properties of palm oil
(PO)‐based shortening formed by working refined PO (RPO) after rapid cooling. We …

The use of electric field in food processing is gaining increasing attention in the last few
years. Thus a question arises as to why electrotechnologies are now on the front line of …

Food emulsions represent structurally complex systems containing a multitude of
constituents. These molecular species (eg water, fat, emulsifiers, carbohydrates, proteins …