Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their Stability
- 1 March 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (2) , 211-215
- https://doi.org/10.1111/j.1365-2621.1999.tb15867.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Conditions for Preparation of W/O Food Emulsions Using a Membrane Emulsification System.Nippon Shokuhin Kagaku Kogaku Kaishi, 1997
- Methods for Preparation of W/O Food Emulsions using the Membrane Immersed with Oils and Fats.Nippon Shokuhin Kagaku Kogaku Kaishi, 1997
- Preparation of food emulsions using a membrane emulsification systemJournal of Membrane Science, 1996
- Effect of Emulsion Characteristics of a Low-Fat Dairy Spread on Bacterial GrowthJournal of Dairy Science, 1969