Stability of sub-micron oil-in-water emulsions produced by ultra high pressure homogenization and sodium caseinate as emulsifier

Chemical Engineering Transactions

Volumn 32, Issue , 2013, Pages 1813-1818

  Hebishy, Essam ^a   Buffa, Martin ^a   Guamis, Buenaventura ^a   Trujillo, Antonio José ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

COLD STORAGE; EMULSIFICATION; EMULSIONS; OILS AND FATS; OXIDATION RESISTANCE; PARTICLE SIZE; PRODUCED WATER; SODIUM; STABILITY; SUNFLOWER OIL;

FUNCTIONAL CHARACTERISTICS; NEWTONIAN BEHAVIOURS; NON-THERMAL TECHNOLOGY; OIL-IN-WATER EMULSIONS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; SECONDARY OXIDATION PRODUCTS; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

FOOD PROCESSING;

EID: 84879248438     PISSN: 22839216     EISSN: 22839216     Source Type: Journal    
DOI: 10.3303/CET1332303     Document Type: Conference Paper

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