The Use of DSC to Study the Effects of Solutes on Heterogeneous Ice Nucleation Kinetics in Model Food Emulsions

Author： Özilgen S.   Reid D.S.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.26, Iss.2, 1993-04, pp. : 116-120

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Kinetic Compensation During Homogeneous and Heterogeneous Nucleation of Ice in Aqueous Systems

By Özilgen S.   Özilgen M.   Reid D.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 4, 1994-08 ,pp. : 319-323

Academic Press

Access to resources Recommend Favorite

Bacterial ice nucleation and its potential application in the food industry

By Li J.   Lee T.-C.  

Trends in Food Science and Technology, Vol. 6, Iss. 8, 1995-08 ,pp. : 259-265

Elsevier

Access to resources Recommend Favorite

Lipid oxidation in food emulsions

By Coupland J.N.   McClements D.J.  

Trends in Food Science and Technology, Vol. 7, Iss. 3, 1996-03 ,pp. : 83-91

Elsevier

Access to resources Recommend Favorite

Potential food applications of high-pressure effects on ice-water transitions

By Kalichevsky M.T.   Knorr D.   Lillford P.J.  

Trends in Food Science and Technology, Vol. 6, Iss. 8, 1995-08 ,pp. : 253-259

Elsevier

Access to resources Recommend Favorite

Double Emulsions Stabilized by Food Biopolymers

By Dickinson Eric  

Food Biophysics, Vol. 6, Iss. 1, 2011-03 ,pp. : 1-11

Springer Publishing Company

Access to resources Recommend Favorite