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Fat crystals and emulsion stability — a review

Authors
Journal
Food Research International
0963-9969
Publisher
Elsevier
Publication Date
Volume
33
Issue
1
Identifiers
DOI: 10.1016/s0963-9969(00)00017-x

Abstract

Abstract 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.

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