Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound

[Image: see text] Application of high intensity ultrasound (HIUS) for stabilization of olive oil in water emulsion with different dairy ingredients including sodium caseinate (NaCS) and whey protein isolate (WPI) was investigated. The emulsions were prepared by homogenization with a probe and then t...

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Detalles Bibliográficos
Autores principales: Yavuz, Ummu Busra, Erem, Erenay, Kilic-Akyilmaz, Meral
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10061600/
https://www.ncbi.nlm.nih.gov/pubmed/37008147
http://dx.doi.org/10.1021/acsomega.3c00227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10061600/
https://www.ncbi.nlm.nih.gov/pubmed/37008147
http://dx.doi.org/10.1021/acsomega.3c00227

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