Stability of Milk Fat Emulsions. I. Preparation of Model Oil-in-Water Emulsions and Evaluation of Their Stability
Open Access
- 1 September 1975
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 58 (9) , 1249-1253
- https://doi.org/10.3168/jds.s0022-0302(75)84702-3
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Determination of emulsion stability by microwave irradiationJournal of Oil & Fat Industries, 1974
- Influence of Power on Quality of Emulsions Prepared by UltrasoundJournal of Pharmaceutical Sciences, 1972
- Stability of Fluid Food Emulsions. I. Effects of Emulsifiers, Electrolytes and Sodium CaseinateJournal of Dairy Science, 1972
- STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat ProteinJournal of Food Science, 1970
- Stability of Oil-in-Water EmulsionsJournal of Pharmaceutical Sciences, 1965