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Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04383-9
Abstract: Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using…
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Keywords:
double emulsions;
aqueous phase;
wpc nacl;
stability ... See more keywords