✦ LIBER ✦

Fat crystals and emulsion stability — a review

✍ Scribed by Dérick Rousseau

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Continuous-phase fat crystals strongly i

✍ S. M. Hodge; D. Rousseau 📂 Article 📅 2005 🏛 Springer-Verlag 🌐 English ⚖ 598 KB

Fat Particle Structure and Stability of

✍ WEN XU; ALEX NIKOLOV; DARSH T. WASAN; ALEX GONSALVES; RAJENDRA P. BORWANKAR 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 162 KB

Definition of a model fat for crystalliz

✍ C. Lopez; A. Riaublanc; P. Lesieur; C. Bourgaux; G. Keller; M. Ollivon 📂 Article 📅 2001 🏛 Springer-Verlag 🌐 English ⚖ 585 KB

Emulsion stability in total parenteral n

✍ C. Washington; S. S. Davis; H. Kerbl 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 360 KB

Stability of Milk Fat Emulsions. I. Prep

✍ Smith, Lloyd M.; Dairiki, Toshiko 📂 Article 📅 1975 🏛 American Dairy Science Association 🌐 English ⚖ 380 KB

STABILITY OF MILK FAT-WATER EMULSIONS CO

✍ T. C. TITUS; J. B. MICKLE 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 270 KB