Viscosity change in oil/water food emulsions prepared using a membrane emulsification system

Food Chemistry

Volumn 66, Issue 3, 1999, Pages 327-331

  Asano, Y ^a   Sotoyama, K ^a  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

Droplet diameter; Emulsion; Membrane; Oil water (O W); Viscosity

Indexed keywords

ARTICLE; DISPERSION; EMULSION; FOOD; MATHEMATICS; MOLECULAR STABILITY; PARTICLE SIZE; PHYSICAL PARAMETERS; SURFACE PROPERTY; TEMPERATURE; VISCOSITY;

EID: 0032957959     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00068-0     Document Type: Article

References (12)

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