Calcium-induced skim milk gels: Impact of holding temperature and ionic strength
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DOI: 10.1016/j.idairyj.2020.104657
Abstract: Abstract The effects of holding temperature and ionic strength on the physicochemical and rheological properties of calcium-added skim milk were investigated. In skim milk with 10–20 mmol L−1 of added calcium chloride, increasing the temperature from 20… read more here.
Keywords: calcium; strength; holding temperature; skim milk ... See more keywords
The Effect of Process Parameters on the Microstructure, Stability, and Sensorial Properties of an Emulsion Cream Formulation
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DOI: 10.3390/pharmaceutics16060773
Abstract: A classical emulsion formulation based on petrolatum and mineral oil as the internal phase with emulsifier wax as a typical topical emulsion cream was investigated for the effect of process parameters on drug product quality… read more here.
Keywords: emulsion; stability; emulsion cream; holding temperature ... See more keywords