Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization - Concepedia

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Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization

140

Citations

15

References

2004

Year

Jean‐Marie Perrier‐Cornet, P. Marie, Patrick Gervais

Journal of Food Engineering

Food ColloidBiomanufacturingHealth SciencesBiochemical EngineeringHigh PressureFood EngineeringFood ProcessingColloid Mill HomogenizationEmulsionEmulsification Efficiency

References

	Year	Citations

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