Production of physically and chemically stable sub-micron oil-in-water emulsions by ultra-high pressure homogenization and sodium caseinate as emulsifier

Antonio Jose Trujillo Mesa, E. Hebishy, M. Buffa

Research output: Contribution to journalArticleResearch

Original languageEnglish
Pages (from-to)40-49
JournalInternational journal of food and biosystems engineering
Issue number1
Publication statusPublished - 1 Jan 2017

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