Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers

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Title
Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 913-919
Publisher
Elsevier BV
Online
2017-12-10
DOI
10.1016/j.foodres.2017.12.019

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