Model emulsions to study the mechanism of industrial mayonnaise emulsification

Food and Bioproducts Processing

Volumn 98, Issue , 2016, Pages 189-195

  Håkansson, Andreas ^a   Chaudhry, Zishan ^b   Innings, Fredrik ^b  

^a KRISTIANSTAD UNIVERSITY   (Sweden)

^b Tetra Pak AB   (Sweden)

Author keywords

Coalescence; Emulsification; Fragmentation; Mayonnaise; Rotor stator mixer

Indexed keywords

COALESCENCE; EMULSIONS; MIXERS (MACHINERY); NON NEWTONIAN FLOW; STATORS; VOLUME FRACTION;

CONCENTRATION EFFECTS; FRAGMENTATION; HIGH VOLUME FRACTION; MAYONNAISE; NON-NEWTONIAN RHEOLOGY; OPTIMAL OPERATION AND DESIGN; ROTOR-STATOR MIXER; SYSTEMATIC METHOD;

EMULSIFICATION;

EID: 84957020315     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.01.011     Document Type: Article

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