Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

Jessica M Maruyama; Ashwini Wagh; Luiz A Gioielli; Unknown First Name da Silva, Roberta Claro; Silvana Martini; Roberta Claro Da Silva

Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

Jessica M Maruyama
, Ashwini Wagh
, Luiz A Gioielli
, Unknown First Name da Silva, Roberta Claro
, Silvana Martini
, Roberta Claro Da Silva

Family and Consumer Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	54-63
Journal	Food Research International
Volume	86
State	Published - 2016

Cite this

@article{cf3ae1737eed4179a6c5299ba555b60b,

title = "Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein",

author = "Maruyama, \{Jessica M\} and Ashwini Wagh and Gioielli, \{Luiz A\} and \{da Silva, Roberta Claro\}, \{Unknown First Name\} and Silvana Martini and \{Claro Da Silva\}, Roberta",

year = "2016",

language = "English",

volume = "86",

pages = "54--63",

journal = "Food Research International",

}

TY - JOUR

T1 - Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

AU - Maruyama, Jessica M

AU - Wagh, Ashwini

AU - Gioielli, Luiz A

AU - da Silva, Roberta Claro, Unknown First Name

AU - Martini, Silvana

AU - Claro Da Silva, Roberta

PY - 2016

Y1 - 2016

M3 - Article

VL - 86

SP - 54

EP - 63

JO - Food Research International

JF - Food Research International

ER -