Influence of major process and formulation parameters On microfluidized fat globule size distribution and example of a practical consequences
- 1 December 1993
- journal article
- Published by Elsevier in Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Vol. 80 (2-3) , 211-222
- https://doi.org/10.1016/0927-7757(93)80201-o
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Competitive adsorption of food macromolecules and surfactants at the oil-water interfacePublished by Springer Nature ,2008
- Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globulesLe Lait, 1992
- Étude comparative de l'effet de la microfluidisation et de l'homogénéisation sur la distribution de la taille des globules de gras du lait de vacheInternational Dairy Journal, 1991
- Evaluation of the Particle Size of Fat Globules in a Milk Model Emulsion by Photon Correlation SpectroscopyJournal of Dairy Science, 1991
- Recent advances in the large-scale production of lipid vesicles for use in food products: microfluidizationJournal of Microencapsulation, 1991
- Infrared Milk Analysis — Challenges for the FutureJournal of Dairy Science, 1989
- La microfluidisation comme procédé d'homogénéisation d'une boisson à base de matière grasse laitièreLe Lait, 1989
- Studies on the heat stability of milk: II. Association and dissociation of particles and the effect of added ureaJournal of Dairy Research, 1987
- Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilizationFood Hydrocolloids, 1986
- Analysis of Macromolecular Polydispersity in Intensity Correlation Spectroscopy: The Method of CumulantsThe Journal of Chemical Physics, 1972