Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods

Ultrasonics Sonochemistry

Volumn 18, Issue 5, 2011, Pages 963-973

  Juliano, P ^a   Kutter, A ^a,b   Cheng, L J ^a   Swiergon, P ^a   Mawson, R ^a   Augustin, M A ^a  

^a CSIRO   (Australia)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

Emulsion; Milk; Milk fat globule; Separation; Standing waves; Ultrasound

Indexed keywords

ELASTIC WAVES; EMULSIONS; OILS AND FATS; PARTICLE SIZE; SEPARATION; TRANSDUCERS; ULTRASONIC APPLICATIONS; ULTRASONICS;

FAT DESTABILIZATION; MILK; MILK EMULSIONS; MILK FAT GLOBULES; OPTICAL METHODS; PARTICLE SIZE MEASUREMENT; SOUND DISTRIBUTIONS; STANDING WAVE;

EMULSIFICATION;

FAT; MILK FAT GLOBULE; UNCLASSIFIED DRUG;

ARTICLE; CREAM; EMULSION; MILK; PARTICLE SIZE; PRIORITY JOURNAL; TRANSDUCER; ULTRASOUND;

EID: 79956353130     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2011.03.003     Document Type: Article

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