Novel ultrasonic emulsification technologies

Gums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Volumn , Issue , 2016, Pages 87-98

  O'sullivan, J J ^a   Norton, I T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BATCH DATA PROCESSING; COLLOIDS; DROPS; EMULSIONS; FUNCTIONAL FOOD; MOLECULAR WEIGHT; ULTRASONIC TESTING;

HIGH MOLECULAR WEIGHT; INTERFACIAL ADSORPTION; LOW MOLECULAR WEIGHT; PEA PROTEIN ISOLATES; PROCESS PARAMETERS; TENSION MEASUREMENT; ULTRASONIC AMPLITUDE; ULTRASONIC EMULSIFICATION;

EMULSIFICATION;

EID: 85015611762     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1039/9781782623830-00087     Document Type: Conference Paper

References (21)

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