The use of inline high-shear rotor-stator mixing for preparation of high-solids milk-protein-stabilised oil-in-water emulsions with different protein:fat ratios
O’Sullivan, Jonathan J., Drapala, Kamil P., Kelly, Alan L., O’Mahony, James A.Langue:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2017.10.015
Date:
October, 2017
Fichier:
PDF, 2.89 MB
english, 2017
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