Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers - Concepedia

Concepedia

Publication | Open Access

Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers

DOI Full Paper Access

105

Citations

64

References

2012

Year

Olga Kaltsa, Camille Michon, S. Yanniotis, Ioanna Mandala

Ultrasonics Sonochemistry

Food ColloidBiomanufacturingWhey ProteinSub-micron O/w EmulsionsPower UltrasoundCommon StabilizersSonochemistryFood EngineeringUltrasoundMedicineBiophysicsEmulsion

References

	Year	Citations

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