Oil mobility in sucrose-in-oil dispersions as a function of particle morphology and BET surface
Work
Year: 2025
Type: article
Abstract: Solid particles in dispersions, for example sucrose, can reduce the mobility of liquid oils, potentially through sorption or physical entrapment. So far, little is known about the mechanisms and influ... more
Source: Food Research International
Institutions Fraunhofer Institute for Process Engineering and Packaging, Karlsruhe Institute of Technology
Cites: 45
Cited by:
Related to: 10
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Citation percentile (by year/subfield):
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
APC paid (est): $4,030
Funder AiF Projekt