Influence of pH, emulsifier concentration, and homogenization condition on the production of stable oil-in-water emulsion droplets coated with fish gelatin

Food Science and Biotechnology

Volumn 16, Issue 6, 2007, Pages 999-1005

  Surh, Jeonghee ^a  

^a Kangwon National University   (South Korea)

Author keywords

Droplet aggregation; Emulsion stability; Fish gelatin; High pressure homogenization; Oil in water emulsion

Indexed keywords

ZEA MAYS;

EID: 49849085729     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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