The formation of double emulsions in skim milk using minimal food-grade emulsifiers – A comparison between ultrasonic and high pressure homogenisation efficiencies-Reference-Cited by-同舟云学术

The formation of double emulsions in skim milk using minimal food-grade emulsifiers – A comparison between ultrasonic and high pressure homogenisation efficiencies

Published:2018-02 Issue: Volume:219 Page:81-92
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Leong Thomas S.H.,Zhou Meifang,Zhou Darren,Ashokkumar Muthupandian,Martin Gregory J.O.^ORCID

Funder

Australian Research Council's Industrial Transformation Research Program (ITRP)

Publisher

Elsevier BV

Subject

Food Science

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3. Protein-polysaccharide interactions for stabilization of food emulsions;Benichou;J. Dispers. Sci. Technol.,2002

4. Food emulsions—their structures and structure-forming properties;Dalgleish;Food Hydrocoll.,2006

5. Using the Student's t-test with extremely small sample sizes;de Winter;Pract. Assess. Res. Eval.,2013

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