The effect of surfactant crystallization on partial coalescence in O/W emulsions.

[1]  F. Leal-Calderon,et al.  Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat. , 2017, Food chemistry.

[2]  S. Danthine,et al.  Assessment of partial coalescence in whippable oil-in-water food emulsions. , 2016, Advances in colloid and interface science.

[3]  M. Möller,et al.  Multilamellar Thermoresponsive Emulsions Stabilized with Biocompatible Semicrystalline Block Copolymers. , 2016, ACS macro letters.

[4]  Ashok R. Patel,et al.  Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization , 2015 .

[5]  David Julian McClements,et al.  Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems. , 2012, Advances in colloid and interface science.

[6]  D. Rousseau,et al.  Fat crystals and water-in-oil emulsion stability , 2011 .

[7]  L. P. Cardoso,et al.  Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil , 2010 .

[8]  V. Schmitt,et al.  Shear-induced instabilities in oil-in-water emulsions comprising partially crystallized droplets. , 2010, Langmuir : the ACS journal of surfaces and colloids.

[9]  I. Norton,et al.  Fat-crystal stabilised w/o emulsions for controlled salt release , 2010 .

[10]  K. Dewettinck,et al.  Factors governing partial coalescence in oil-in-water emulsions. , 2010, Advances in colloid and interface science.

[11]  M. Leser,et al.  Thermodynamics, adsorption kinetics and rheology of mixed protein-surfactant interfacial layers. , 2009, Advances in colloid and interface science.

[12]  V. Schmitt,et al.  Thermally induced gelling of oil-in-water emulsions comprising partially crystallized droplets: the impact of interfacial crystals. , 2008, Langmuir : the ACS journal of surfaces and colloids.

[13]  J. Coupland,et al.  Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions , 2008 .

[14]  M. C. Stuart,et al.  The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat , 2008 .

[15]  M. Cansell,et al.  Influence of formulation on the thermal behavior of ice cream mix and ice cream , 2005 .

[16]  A. Mackie Structure of adsorbed layers of mixtures of proteins and surfactants , 2004 .

[17]  D. Mcclements,et al.  Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions , 2004 .

[18]  A. P. Gunning,et al.  The effect of surfactant type on protein displacement from the air–water interface , 2004 .

[19]  J. Coupland,et al.  Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization , 2003 .

[20]  J. Coupland Crystallization in emulsions , 2002 .

[21]  C. Lopez,et al.  Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization. , 2002, Journal of colloid and interface science.

[22]  Andrew A. Lacis,et al.  Scattering, Absorption, and Emission of Light by Small Particles , 2002 .

[23]  S. Vanapalli,et al.  Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate , 2002 .

[24]  F. Leal-Calderon,et al.  Disjoining Pressure vs Thickness Isotherms of Thin Emulsion Films Stabilized by Proteins , 2001 .

[25]  T. Vliet,et al.  Interfacial rheological properties of adsorbed protein layers and surfactants: a review. , 2001, Advances in colloid and interface science.

[26]  E. Dickinson Milk protein interfacial layers and the relationship to emulsion stability and rheology. , 2001, Colloids and surfaces. B, Biointerfaces.

[27]  Keller,et al.  Thermal and Structural Behavior of Milk Fat. , 2000, Journal of colloid and interface science.

[28]  V. N. Kazakov,et al.  Dynamics of protein and mixed protein/surfactant adsorption layers at the water/fluid interface. , 2000, Advances in colloid and interface science.

[29]  E. Dickinson,et al.  Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals , 2000 .

[30]  H. Goff,et al.  A study of fat and air structures in ice cream , 1999 .

[31]  Povey,et al.  Stability of Emulsions Containing Both Sodium Caseinate and Tween 20. , 1999, Journal of colloid and interface science.

[32]  D. Grigoriev,et al.  Consistency of surface mechanical properties of spread protein layers at the liquid–air interface at different spreading conditions , 1999 .

[33]  D. Grigoriev,et al.  Properties of mixed protein/surfactant adsorption layers , 1999 .

[34]  A. Kabalnov Thermodynamic and theoretical aspects of emulsions and their stability , 1998 .

[35]  J. Bibette,et al.  Surfactant-stabilized emulsions , 1996 .

[36]  E. Dickinson,et al.  Protein/surfactant interfacial interactions Part 3. Competitive adsorption of protein + surfactant in emulsions , 1995 .

[37]  E. Dickinson,et al.  Orthokinetic coalescence of protein-stabilized emulsions , 1994 .

[38]  P. Walstra,et al.  Partial coalescence in oil-in-water emulsions. 2. Influence of the properties of the fat. , 1993 .

[39]  P. Walstra,et al.  Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation , 1993 .

[40]  P. Walstra,et al.  Destabilization of O/W emulsions containing fat crystals by temperature cycling , 1991 .

[41]  S. Anna,et al.  Regular perturbation analysis of small amplitude oscillatory dilatation of an interface in a capillary pressure tensiometer , 2015 .

[42]  M. Vingerhoeds,et al.  Partial coalescence as a tool to control sensory perception of emulsions , 2009 .

[43]  N. Drelon Elaboration et consolidation thermique de gels à base de substances émulsionnées cristallisables , 2006 .

[44]  E. Dickinson,et al.  Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides , 2001 .

[45]  Y. Kakùda,et al.  Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer , 2000 .

[46]  D. Rousseau Fat crystals and emulsion stability — a review , 2000 .

[47]  W. K. Jordan,et al.  Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream , 1989 .

[48]  G. Mie Beiträge zur Optik trüber Medien, speziell kolloidaler Metallösungen , 1908 .