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Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties

2015

Mao, Like | Sonia CalligarisauthorDipartimento di Scienze degli Alimenti, Universit di Udine, Via Sondrio 2a 33100, Udine, Italy | Luisa BarbaauthorInstitute of Crystallography, National Council of Research, 34100 Trieste, Italy | Song MiaoauthorTeagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland


Bibliographic information
Other Subjects
X-ray diffraction; Structured emulsion; Polysorbates; Liquid crystals; Monoglyceride; Emulsifying properties; Monoacylglycerols; Storage temperature; Xrd; Self-assemble; Dsc; Whey protein isolate
Language
English
Type
Text; Journal Article

2016-11-15
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