Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil

Research output: Contribution to journalJournal articleResearchpeer-review

Merete Bøgelund Munk, Alejandro G. Marangoni, Hanne K. Ludvigsen, Viggo Norn, Jes Christian Knudsen, Jens Risbo, Richard Ipsen, Mogens Larsen Andersen

Original languageEnglish
JournalFood Research International
Issue number2
Pages (from-to)1738-1745
Number of pages8
Publication statusPublished - 2013

ID: 75593695