Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7591567 | Food Chemistry | 2015 | 7 Pages |
Abstract
The temperature scanning rate had a major influence on the thermal reversibility of the emulsions. Slow heating of emulsion above the PIT followed by rapid cooling led to thermoreversibility while slow heating followed by slow cooling resulted in thermo-irreversibility of emulsion.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amir Hossein Saberi, Yuan Fang, David Julian McClements,