FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: STANDARDIZED EMULSIFYING PROCEDURE
- 1 September 1978
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5) , 1553-1558
- https://doi.org/10.1111/j.1365-2621.1978.tb02541.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSINGJournal of Food Science, 1977
- Measurement of ultrasonic exposure with radiation force and thermal methodsUltrasonics, 1976
- Cavitation and separated flow in a simple homogenizing valve and their influence on the break-up of fat globules in milkJournal of Dairy Research, 1974
- A milliwatt ultrasonic servo-controlled balanceMedical & Biological Engineering & Computing, 1968