Crystallization in emulsions

被引：174

作者：

Coupland, JN ^{[1
]}

机构：

[1] Penn State Univ, Dept Food Sci, University Pk, PA 16802 USA

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2002年 / 7卷 / 5-6期

关键词：

emulsion; crystallization; partial coalescence;

D O I：

10.1016/S1359-0294(02)00080-8

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 more widespread application of ultrasonic and X-ray techniques have stimulated further examination of the phase transitions in the lipid phase of oil-in-water emulsions. The improved experimental data have supported the development of theories to describe the processes. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：445 / 450

页数：6

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