Effect of homogenization conditions on properties of gelatin-olive oil composite films

Journal of Food Engineering

Volumn 113, Issue 1, 2012, Pages 136-142

  Ma, Wen ^a   Tang, Chuan He ^a   Yin, Shou Wei ^a   Yang, Xiao Quan ^a   Qi, Jun Ru ^a   Xia, Ning ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b GUANGXI UNIVERSITY   (China)

Author keywords

Films; Microfluidization; Microstructure; Olive oil; Particle size; Physical properties

Indexed keywords

FILM-FORMING; HOMOGENIZERS; LIPID DROPLETS; LOWER ENERGIES; MECHANICAL RESISTANCE; MICROFLUIDIZATION; OLIVE OIL; WATER BARRIERS; WATER VAPOR PERMEABILITY;

DROPS; EMULSIFICATION; FILMS; MICROSTRUCTURE; PARTICLE SIZE; PHYSICAL PROPERTIES; TRANSPARENCY; VEGETABLE OILS;

COMPOSITE FILMS;

EID: 84863317464     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.007     Document Type: Article

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