Crystallization kinetics in oil-in-water emulsions containing a mixture of solid and liquid droplets

被引：18

作者：

Dickinson, E

Ma, JG

Povey, MJW

机构：

[1] Procter Department of Food Science, University of Leeds, Leeds

来源：

JOURNAL OF THE CHEMICAL SOCIETY-FARADAY TRANSACTIONS | 1996年 / 92卷 / 07期

关键词：

D O I：

10.1039/ft9969201213

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The presence of the polysaccharide xanthan is found to have little effect on the kinetics of crystallization in emulsions containing a mixture of supercooled liquid and crystalline n-hexadecane droplets. When taken together with complementary creaming measurements on similar xanthan-containing emulsions, which are sensitive to polysaccharide concentration, this result appears to be possibly at variance with a crystallization mechanism based solely on collision-induced interdroplet heterogeneous nucleation.

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页码：1213 / 1215

页数：3

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