Stability of oil–water primary emulsions stabilised with varying levels of casein and whey proteins affected by high‐intensity ultrasound
Author:
Affiliation:
1. School of Science RMIT University Bundoora Vic.3083Australia
2. Spraying Systems, Fluid AirSpraying Systems Co. Pty Ltd Melbourne Vic.3029Australia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14737
Reference36 articles.
1. An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
2. The ultrasonic processing of dairy products – An overview
3. Oxidation of rapeseed oil: Effect of metal traces
4. Depletion−Flocculation in Oil-in-Water Emulsions Using Fibrillar Protein Assemblies
5. Ultrasound Emulsification—An Overview
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