Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization

This study was designed to compare the properties of myofibrillar protein (MP) stabilized soybean oil-in-water emulsions fabricated by ultrasound-assisted emulsification (UAE), high-pressure homogenization (HPH) and high-speed homogenization (HSH). The emulsion properties, droplet characteristics, i...

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Detalles Bibliográficos
Autores principales: Zhou, Lei, Zhang, Wangang, Wang, Jingyu, Zhang, Ruyu, Zhang, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8799620/
https://www.ncbi.nlm.nih.gov/pubmed/34952342
http://dx.doi.org/10.1016/j.ultsonch.2021.105885

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8799620/
https://www.ncbi.nlm.nih.gov/pubmed/34952342
http://dx.doi.org/10.1016/j.ultsonch.2021.105885

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