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
Year | 2018 |
Author | 高莫森* |
Author count | 1 |
Created date | 2021-09-30 |
Author order | 第一作者 |
Corresponding author | 是 |
Publication year | 2018 |
Publication month | 10 |
Journal name | Food Hydrocolloids |
Publication area | 荷蘭王國 |
Volume | 83 |
Issue | 0 |
Start page | 79 |
End page | 87 |
Publication type | |
Review system | 是 |
Language | Foreign Language |