Comparison of batch and continuous ultrasonic emulsification processes

Published 2015 View Full Article

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Title
Comparison of batch and continuous ultrasonic emulsification processes
Authors
Keywords
Batch processing, Continuous processing, Ultrasound, Emulsification, Surfactants, Proteins
Journal
JOURNAL OF FOOD ENGINEERING
Volume 167, Issue -, Pages 114-121
Publisher
Elsevier BV
Online
2015-05-03
DOI
10.1016/j.jfoodeng.2015.05.001

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