Crystallization in emulsions

This publication has 39 references indexed in Scilit:

• Formation and stabilisation of structure in ice-cream and related products
  Current Opinion in Colloid & Interface Science, 2002
• Initial crystallization kinetics in undercooled droplets
  Thermochimica Acta, 2002
• Emulsions under shear—the formation and properties of partially coalesced lipid structures
  Food Hydrocolloids, 2001
• Measurements of homogeneous nucleation in normal-alkanes
  The Journal of Chemical Physics, 2000
• Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals
  Food Hydrocolloids, 2000
• Aerated milk protein emulsions — new microstructural aspects
  Current Opinion in Colloid & Interface Science, 1999
• Impurity mediated nucleation in hexadecane-in-water emulsions
  Physical Review E, 1999
• Impurity effects on crystallization rates of n-hexadecane in oil-in-water emulsions
  Journal of Crystal Growth, 1999
• Crystallization in oil-in-water emulsions containing liquid and solid droplets
  Colloids and Surfaces A: Physicochemical and Engineering Aspects, 1993
• Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon‐in‐Water Emulsions
  Journal of Food Science, 1993