Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration

Published 2018 View Full Article

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Title
Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration
Authors
Keywords
Ultrasound, Alginate, Potato starch, Emulsification, Aqueous phase, Stability
Journal
ULTRASONICS SONOCHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-12-03
DOI
10.1016/j.ultsonch.2018.12.001

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