Model emulsions to study the mechanism of industrial mayonnaise emulsification

Published 2016 View Full Article

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Title
Model emulsions to study the mechanism of industrial mayonnaise emulsification
Authors
Keywords
Mayonnaise, Emulsification, Rotor–stator mixer, Fragmentation, Coalescence
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 98, Issue -, Pages 189-195
Publisher
Elsevier BV
Online
2016-01-24
DOI
10.1016/j.fbp.2016.01.011

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