1. EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS Open Access Author: Ghosh, Supratim Title: EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS Graduate Program: Food Science Keywords: Aroma ReleaseFat CrystallizationEmulsion File: Download Supratim_Ghosh_PhD_Thesis.pdf Committee Members: John Neil Coupland, Committee Chair/Co-ChairDevin G Peterson, Committee Chair/Co-ChairRobert F Roberts, Committee MemberGregory Ray Ziegler, Committee MemberDarrell Velegol, Committee Member
