Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan - Concepedia

Concepedia

Publication | Open Access

Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

DOI Full Paper Access

65

Citations

53

References

2014

Year

Olga Kaltsa, I. Gatsi, S. Yanniotis, Ioanna Mandala

Food and Bioprocess Technology

Food ColloidPhysical CharacteristicsMicroemulsionUltrasonication ParametersFood EngineeringUltrasoundEmulsion

References

	Year	Citations

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