Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 640-654

  Cortes Munoz M ^a   Chevalier Lucia, D ^a   Dumay, E ^a  

^a UMR IATE   (France)

Author keywords

Cold storage of emulsions; Droplet size determination; Dynamic high pressure; Emulsion viscosity; Submicron emulsions; Ultra high pressure homogenisation; Whey proteins

Indexed keywords

ARACHIS; ARACHIS HYPOGAEA;

EID: 54249165361     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.07.023     Document Type: Article

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