Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 685-695

  Leong, Thomas S H ^a,b   Zhou, Meifang ^b   Kukan, Nivanyah ^a   Ashokkumar, Muthupandian ^a,b   Martin, Gregory J O ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Double emulsion; Skim milk; Ultrasound

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; PHASE SEPARATION; SUNFLOWER OIL;

DISPLACEMENT STABILITY; DOUBLE EMULSIONS; EMULSION DROPLETS; LOW-FREQUENCY ULTRASOUND; SHELF STABILITY; SIMPLE++; SKIM MILKS; ULTRASONIC EMULSIFICATION; WATER IN OIL IN WATER EMULSIONS; WATER-IN-OIL-IN-WATER;

ULTRASONICS;

EID: 84995970206     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.10.017     Document Type: Article

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