High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions
Author:
Affiliation:
1. College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou 121013 China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14502
Reference45 articles.
1. The universality of low-energy nano-emulsification
2. Interfacial rheological properties of adsorbed protein layers and surfactants: a review
3. The membrane emulsification process—a review
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