Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods

Food Hydrocolloids

Volumn 29, Issue 2, 2012, Pages 398-406

  Yang, Ying ^a   Marshall Breton, Christopher ^a   Leser, Martin E ^a   Sher, Alexander A ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Comparison; Microfluidizer; Spontaneous emulsification; Tween 80; Tween 85

Indexed keywords

BIOCHEMISTRY; DROPS; EMULSIFICATION; EMULSIONS; FABRICATION; HOMOGENIZATION METHOD; OILS AND FATS;

COMPARISON; HIGH-LOW; LOWER ENERGIES; MICROFLUIDIZERS; OIL RATIO; SPONTANEOUS EMULSIFICATION; TWEEN 80; TWEEN 85; ULTRA-FINES; ULTRAFINE;

SURFACE ACTIVE AGENTS;

EID: 84861134341     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.04.009     Document Type: Article

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