The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect

Volume: 244, Issue: 3, Pages: 409 - 421
Published: Aug 16, 2017
Abstract
This study has been designed to examine incorporation of 7, 10 and 15% olive oil in milk-based media by using ultrasound (US) at 24 kHz, for 3 min in order to form new dairy-based, emulsifier-free emulsions. The prepared emulsions were characterized in terms of the emulsion capacity and stability, creaming index, zeta potential, droplet size, color and rheological analysis. The morphology of the emulsions was examined under the fluorescence...
Paper Details
Title
The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect
Published Date
Aug 16, 2017
Volume
244
Issue
3
Pages
409 - 421
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