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166 related items for PubMed ID: 31351259

  • 1. The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage.
    Liu C, Zheng Z, Cao C, Liu Y.
    Food Chem; 2019 Dec 01; 300():125219. PubMed ID: 31351259
    [Abstract] [Full Text] [Related]

  • 2. Crystallization behavior of emulsified fats influences shear-induced partial coalescence.
    Moens K, Tavernier I, Dewettinck K.
    Food Res Int; 2018 Nov 01; 113():362-370. PubMed ID: 30195530
    [Abstract] [Full Text] [Related]

  • 3. Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights.
    Xie P, Zheng Y, Lee YY, Zou S, Wu Y, Lai J, Wang Y, Zhang Z.
    Food Chem; 2024 Dec 15; 461():140879. PubMed ID: 39154466
    [Abstract] [Full Text] [Related]

  • 4. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.
    Thanasukarn P, Pongsawatmanit R, McClements DJ.
    J Agric Food Chem; 2006 May 17; 54(10):3591-7. PubMed ID: 19127730
    [Abstract] [Full Text] [Related]

  • 5. Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution.
    Mao J, Gao Y, Meng Z.
    Food Res Int; 2024 Jul 17; 188():114493. PubMed ID: 38823876
    [Abstract] [Full Text] [Related]

  • 6. Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions.
    Cheng J, Dudu OE, Wang D, Li X, Yan T.
    Food Chem; 2020 Apr 25; 310():125949. PubMed ID: 31837532
    [Abstract] [Full Text] [Related]

  • 7. Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules.
    Song Y, Xiao J, Li L, Wan L, Li B, Zhang X.
    Ultrason Sonochem; 2024 Jun 25; 106():106897. PubMed ID: 38735250
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  • 12. Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions.
    Liu C, Zheng Z, Liu Y.
    Food Funct; 2022 Aug 30; 13(17):8860-8870. PubMed ID: 35920437
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  • 13. Effects of wax concentration and carbon chain length on the structural modification of fat crystals.
    Liu C, Zheng Z, Zaaboul F, Cao C, Huang X, Liu Y.
    Food Funct; 2019 Sep 01; 10(9):5413-5425. PubMed ID: 31397453
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  • 14. Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems.
    Wang Y, Hartel RW, Li Y, Zhang L.
    J Dairy Sci; 2023 Nov 01; 106(11):7486-7500. PubMed ID: 37641264
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  • 15. Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions.
    Ishibashi C, Hondoh H, Ueno S.
    Food Res Int; 2016 Nov 01; 89(Pt 1):604-613. PubMed ID: 28460956
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  • 16. Factors governing partial coalescence in oil-in-water emulsions.
    Fredrick E, Walstra P, Dewettinck K.
    Adv Colloid Interface Sci; 2010 Jan 15; 153(1-2):30-42. PubMed ID: 19913777
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  • 17. Comparison of Pickering and network stabilization in water-in-oil emulsions.
    Ghosh S, Tran T, Rousseau D.
    Langmuir; 2011 Jun 07; 27(11):6589-97. PubMed ID: 21528852
    [Abstract] [Full Text] [Related]

  • 18. Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids.
    Goibier L, Pillement C, Monteil J, Faure C, Leal-Calderon F.
    Food Chem; 2019 Sep 30; 293():49-56. PubMed ID: 31151639
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  • 19. Influence of cooling rate on partial coalescence in natural dairy cream.
    Moens K, Tzompa-Sosa DA, Van de Walle D, Van der Meeren P, Dewettinck K.
    Food Res Int; 2019 Jun 30; 120():819-828. PubMed ID: 31000302
    [Abstract] [Full Text] [Related]

  • 20. In Vitro Gastrointestinal Digestibility of Crystalline Oil-in-Water Emulsions: Influence of Fat Crystal Structure.
    Jiao W, Li L, Yu A, Zhao D, Sheng B, Aikelamu M, Li B, Zhang X.
    J Agric Food Chem; 2019 Jan 23; 67(3):927-934. PubMed ID: 30608158
    [Abstract] [Full Text] [Related]

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