Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound
Author:
Affiliation:
1. Department of Food Engineering, Istanbul Technical University, 34469 Istanbul, Türkiye
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c00227
Reference37 articles.
1. Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier
2. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
3. Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state
4. Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH
5. Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior
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