Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil-in-water emulsions

International Journal of Food Science and Technology

Volumn 44, Issue 1, 2009, Pages 206-215

  Tippetts, Megan ^a   Martini, Silvana ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Anhydrous milk fat; Destabilisation mechanism; Oil content; Oil in water emulsions; Soya bean oil

Indexed keywords

GLYCINE MAX;

EID: 57649128375     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01741.x     Document Type: Article

References (13)

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