Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization

Journal of Food Engineering

Volumn 66, Issue 2, 2005, Pages 211-217

  Perrier Cornet, J M ^a   Marie, P ^a   Gervais, P ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Emulsion granularity; High pressure homogenization; Oil in water emulsion; Protein

Indexed keywords

COALESCENCE; COLLOIDS; DEFORMATION; DISPERSIONS; EMULSIONS; GRANULAR MATERIALS; HIGH PRESSURE EFFECTS; PROTEINS; SURFACE TENSION;

EMULSION GRANULARITY; HIGH PRESSURE HOMOGENIZATION; OIL-IN-WATER EMULSIONS; SHEAR FORCES;

EMULSIFICATION;

STATOR;

EID: 4544291884     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.03.008     Document Type: Article

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