Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70)

In this work, oil-in-water emulsions stabilised by milk protein concentrate (MPC70) were investigated. The MPC70 concentration was kept constant at 5% (close to the protein content found in skim milk) and the oil volume fraction was varied from 20 to 65%. Sonication was performed at 20 kHz and at a...

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Detalhes bibliográficos

Principais autores:	Ruijia Zhang, Lan Luo, Zhi Yang, Muthupandian Ashokkumar, Yacine Hemar
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2021-12-01
coleção:	Ultrasonics Sonochemistry
Assuntos:	Emulsions Milk protein concentrates Microstructure Viscosity Oil droplets aggregation
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S1350417721003941
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