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Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization
In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 °C), in comparison to colloid mill (CM: 5000 rpm at 20 °C) and conventional homogenization (CH: 15 MPa at 60 °C), on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/1...
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| Autores principales: | , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2017-02-01
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| Colección: | Processes |
| Materias: | |
| Acceso en línea: | http://www.mdpi.com/2227-9717/5/1/6 |
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