Influence of oil phase concentration on droplet size distribution and stability of oil‐in‐water emulsions
Author:
Affiliation:
1. Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
2. Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100321
Reference35 articles.
1. Preparation of W 1 /O/W 2 emulsions and droplet size distribution measurements by pulsed‐field gradient nuclear magnetic resonance (PFG‐NMR) technique
2. Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration
3. Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization
4. Influence of Droplet Size and Concentration on the Color of Oil-in-Water Emulsions
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