Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions
The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (Tc = 10, 5, 0, -5, -10 °C); homogenizat...
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| Format: | Others |
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DigitalCommons@USU
2008
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| Online Access: | https://digitalcommons.usu.edu/etd/147 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1146&context=etd |