Thermal and structural behavior of a vegetal and an animal fat in three different states: bulk, oil-in-water emulsion and whipped cream

Petrut, Raul Flaviu; Anihouvi, Prudent Placide; Blecker, Christophe; Danthine, Sabine

Poster (Scientific congresses and symposiums)

Petrut, Raul Flaviu; Anihouvi, Prudent Placide; Blecker, Christophe et al.

2015 • "The Image and Functionality of the Lipid Supply Chain"

Peer reviewed

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https://hdl.handle.net/2268/189857

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Keywords :

Emulsion; whipped cream; fat; AMF; lauric; crystallizaiton; polymorphism; calorimetry

Disciplines :

Food science

Author, co-author :

Petrut, Raul Flaviu ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Anihouvi, Prudent Placide

Blecker, Christophe ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Danthine, Sabine ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Language :

English

Title :

Thermal and structural behavior of a vegetal and an animal fat in three different states: bulk, oil-in-water emulsion and whipped cream

Publication date :

27 August 2015

Event name :

"The Image and Functionality of the Lipid Supply Chain"

Event organizer :

Benelux Lipid Network

Event place :

Ghent, Belgium

Event date :

27-08-2015

Audience :

International

Peer reviewed :

Peer reviewed

Available on ORBi :

since 26 December 2015

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