High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

Published 2018 View Full Article

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Title
High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties
Authors
Keywords
High pressure processing, Emulsion delivery systems, Emulsifying activity, Stability, Rheology, Antibacterial activity
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 307-320
Publisher
Elsevier BV
Online
2018-08-07
DOI
10.1016/j.foodhyd.2018.08.012

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