Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan
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Title
Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan
Authors
Keywords
o/w emulsion, Sonication parameters, Droplet size, Creaming, Viscosity
Journal
Food and Bioprocess Technology
Volume 7, Issue 7, Pages 2038-2049
Publisher
Springer Nature
Online
2014-01-29
DOI
10.1007/s11947-014-1266-1
References
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