Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound - Concepedia

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Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound

116

Citations

27

References

2009

Year

Arash Koocheki, Rassoul Kadkhodaee, Seyed Ali Mortazavi, Fakhri Shahidi, Ali R. Taherian

Food Hydrocolloids

EngineeringPower UltrasoundSonochemistryHigh Intensity UltrasoundMicroemulsionRheologyFood EngineeringO/w EmulsionUltrasoundFlow PropertiesEmulsion

References

	Year	Citations

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