DESTABILIZATION AND FAT CRYSTALLIZATION OF WHIPPABLE EMULSIONS (TOPPINGS) STUDIED BY PULSED NMR

被引：33

作者：

BARFOD, NM ^{[1
]}

KROG, N ^{[1
]}

机构：

[1] GRINDSTED PROD A-S 38,EDWIN RAHRS VEJ,DK-8220 BRABRAND,DENMARK

来源：

关键词：

D O I：

10.1007/BF02546264

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：112 / 119

页数：8

共 8 条

[1]

BUCHHEIM W, 1985, FOOD MICROSTRUCT, V4, P221

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THOMAS, EL .

[3]

OORTWIJN H, 1979, NETH MILK DAIRY J, V33, P134

[4] CRYSTALLIZATION OF EMULSIFIED TRIGLYCERIDES [J].

SKODA, W ;

VANDENTEMPEL, M .

JOURNAL OF COLLOID SCIENCE, 1963, 18 (06) :568-&

[5] STUDY OF LIPID-PROTEIN INTERACTION USING PULSED NMR [J].

TRUMBETAS, J ;

FIORITI, JA ;

SIMS, RJ .

[6]

VANBOEKEL MAJ, 1980, THESIS U WAGENIGEN H

[7] FULLY AUTOMATED DETERMINATION OF SOLID FAT CONTENT BY PULSED NMR [J].

VANPUTTE, K ;

VANDENEN.J .

[8]

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