Construct · 1 fields · 1 citations

partial coalescence: a standalone construct

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Food physics

the joining of emulsion droplets that contain fat crystals into irregular clusters that keep some shape, the basis of whipped and frozen aerated structures.

In food physics, partial coalescence refers to the joining of emulsion droplets that contain fat crystals into irregular clusters that keep some shape, the basis of whipped and frozen aerated structures. This meaning comes from Fredrick (2010) in Advances in Colloid and Interface Science.[1]

Unit
Recovery means
Measured by

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Nearby constructs

basis3 fields · 5 citationsjingle · one word, three constructs coalescence3 fields · 3 citationsjingle · one word, three constructs emulsion1 fields · 1 citationsanchor · a standalone construct

References

Fredrick, E., Walstra, P., & Dewettinck, K. (2010). Factors governing partial coalescence in oil-in-water emulsions. Advances in Colloid and Interface Science, 153(1-2), 30-42. https://doi.org/10.1016/j.cis.2009.10.003

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