J. Palanuwech

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

J. Coupland, J. Palanuwech, 2003 .

A method to determine free fat in emulsions

R. Roberts, J. Coupland, R. Potineni, 2003 .

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

S. Vanapalli, J. Coupland, J. Palanuwech, 2002 .

Influence of fat crystallization on the stability of flocculated emulsions.

S. Vanapalli, J. Coupland, J. Palanuwech, 2002, Journal of agricultural and food chemistry.

EFFECT OF SURFACTANT TYPE ON THE STABILITY OF OILIN-WATER EMULSIONS TO DISPERSED PHASE CRYSTALLIZATION. COLLOIDS AND SURFACES A: PHYSICOCHEM.

J. Coupland, J. Palanuwech, 2003 .