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Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.

Thanasukarn P, Pongsawatmanit R, McClements DJ. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. J Agric Food Chem. 2006 May 17; 54(10):3591-7.

View in: PubMed