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  1. 1
    Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization

    Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization von Palanuwech, Jirin, Coupland, John N.


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  2. 2
    Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate

    Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate von Vanapalli, Siva A., Palanuwech, Jirin, Coupland, John N.


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  3. 3
    Influence of Fat Crystallization on the Stability of Flocculated Emulsions

    Influence of Fat Crystallization on the Stability of Flocculated Emulsions von Vanapalli, Siva A, Palanuwech, Jirin, Coupland, John N


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  4. 4
    method to determine free fat in emulsions

    method to determine free fat in emulsions von Palanuwech, Jirin, Potineni, Rajesh, Roberts, Robert F, Coupland, John N

    Veröffentlicht in Food hydrocolloids

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