Fat crystals and water-in-oil emulsion stability

By Supratim Ghosh, D. Rousseau. 2011

214 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/8ef46a164e9b569b6815658b297f5ce88b4f94c8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Ashok R. Patel
2. Qingrong Huang
3. P. Meeren
4. Wahyu Wijaya
5. Jie Xiao
6. Koen Dewettinck
7. Yunqi Li
8. E. Dickinson

In Materials Chemistry

1. Qingrong Huang
2. P. Meeren
3. Wahyu Wijaya
4. Jie Xiao
5. Yunqi Li
6. Ashok R. Patel

Citations in the corpus

• Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends (2016, background): “…glycerol monooleate (GMO) and monomer glycerol 215 monostearate (GMS)) will undergo a liquid–solid phase transition, which then promote the 216 heterogeneous nucleation for fat crystallization and thereby conferring a Pickering-like 217 stabilization shell (Ghosh & Rousseau, 2011; Rousseau, 2000).”
• Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review (2020, unknown): “Related reviews on polymeric microgels, fat crystals, oleogels or wax-stabilized emulsions (Dassanayake, Kodali, & Ueno, 2011; Dickinson, 2010; Ghosh & Rousseau, 2011; Murray, 2019a; Richtering, 2012; Sato & Ueno, 2011; Tang, Quinlan, & Tam, 2015) can be read elsewhere.”
• Food-grade particles for emulsion stabilization (2016, background): “Fat crystals provide emulsion stabilization through network formation in the bulk phase, Pickering stabilization and a combination of these two mechanisms (Ghosh & Rousseau, 2011).”