Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

Food and Bioprocess Technology

Volumn 7, Issue 7, 2014, Pages 2038-2049

  Kaltsa, O ^a   Gatsi, I ^a   Yanniotis, S ^a   Mandala, I ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Creaming; Droplet size; o w emulsion; Sonication parameters; Viscosity

Indexed keywords

COLD STORAGE; EMULSIFICATION; EMULSIONS; OILS AND FATS; SONICATION; ULTRASONIC EQUIPMENT; VISCOSITY; XANTHAN GUM;

CREAMING; DROPLET SIZES; MULTIPLE LIGHT SCATTERING; O/W EMULSIONS; PHYSICAL CHARACTERISTICS; SONICATION PARAMETERS; ULTRASONIC EMULSIFICATION; ULTRASONIC TREATMENTS;

DROPS;

EID: 84901657909     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1266-1     Document Type: Article

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