In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability

In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability

Year2018
Author高莫森*
Author count1
Created date2021-09-30
Author order第一作者
Corresponding author
Publication year2018
Publication month10
Journal nameFood Hydrocolloids
Publication area荷蘭王國
Volume83
Issue0
Start page79
End page87
Publication type
Review system
LanguageForeign Language