Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
作者： Anne Desrumaux , Julie Marcand
DOI: 10.1046/J.1365-2621.2002.00565.X
关键词:
摘要: … ‐high‐pressure homogenizer was used to make very fine oil in water emulsions. The effect of pressures up to 350 MPa on sunflower oil (… were observed as the pressure increased. No …
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