Kinetics of freezing of an oil-in-water emulsion by pressure release. Impact on ice crystals and oil droplets

J. Lévy Unitd de Biochimie et Technologie Alimentaires, Université des Sciences et Techniques, F-34095, Montpellier

E. Dumay Unitd de Biochimie et Technologie Alimentaires, Université des Sciences et Techniques, F-34095, Montpellier

E. Kolodziejczyk Nestec S.A., Nestlt Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26

J. C. Cheftel Unitd de Biochimie et Technologie Alimentaires, Université des Sciences et Techniques, F-34095, Montpellier

References

Bridgman , P. W. 1912 . Proc. Amer. Acad. Arts Sci. , 47 : 439 – 558 .
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Barry , H. , Dumay , E. M. and Cheftel , J. C. 1998 . High Pressure Food Science, Bioscience and Chemistry , Edited by: Isaacs , N. S. pp. 343 – 353 . Cambridge : The Royal Society of Chemistry .
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