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Poster (Scientific congresses and symposiums)
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 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 review/Selection committee :
Peer reviewed
Available on ORBi :
since 26 December 2015

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