Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil

International Food Research Journal

Volumn 20, Issue 5, 2013, Pages 2173-2181

  Traynor, M P ^a   Burke, R ^a   Frias J M ^a   Gaston, E ^a   Barry Ryan, C ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Droplet size; Emulsion image analysis; Emulsion stability; Response surface methodology

Indexed keywords

EID: 84887524237     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

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