High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency

Journal of Food Engineering

Volumn 95, Issue 3, 2009, Pages 525-531

  Heffernan, Sinead P ^a   Kelly, Alan L ^a   Mulvihill, Daniel M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Droplet size distribution; High pressure homogenisation; Model cream liqueurs; Stability

Indexed keywords

DISPERSED DROPLETS; DROPLET DIAMETERS; DROPLET SIZE DISTRIBUTION; FAT DROPLETS; HIGH PRESSURE TECHNOLOGY; HIGH-PRESSURE HOMOGENISATION; HOMOGENISATION; LOW PRESSURES; NEW OPPORTUNITIES; OPTIMAL CONDITIONS; PRESSURE BUILD UP; RADIAL DIFFUSER; RATE OF INCREASE; RECENT PROGRESS; SHEAR EFFECT;

EMULSIFICATION; SIZE DISTRIBUTION; STABILIZATION;

DROP FORMATION;

EID: 68349139695     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.018     Document Type: Article

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