Fabrication of oil‐in‐water emulsions as shelf‐stable liquid non‐dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration-Reference-Cited by-同舟云学术

Fabrication of oil‐in‐water emulsions as shelf‐stable liquid non‐dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration

Published:2020-10-29 Issue:6 Volume:101 Page:2455-2462
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Soo Yuen Num¹,Tan Chin Ping¹^ORCID,Tan Phui Yee²,Khalid Nauman³,Tan Tai Boon⁴^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

2. Department of Bioscience, Faculty of Applied Sciences Tunku Abdul Rahman University College Kuala Lumpur Malaysia

3. School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan

4. Department of Food Service and Management, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10871

Reference23 articles.

1. QUALITY OF COFFEE CREAMERS AS A FUNCTION OF PROTEIN SOURCE

2. Physicochemical and Functional Quality Attributes of Dairy Whitener Prepared from Ultrafiltration Process

3. Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin

4. Linking soy oil demand from the US Renewable Fuel Standard to palm oil expansion through an analysis on vegetable oil price elasticities

5. Recent Surveys on Food Allergy Prevalence

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