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

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

Department of Animal and Food Science

Research output: Contribution to journal › Article › Research

Original language	English
Pages (from-to)	40-49
Journal	International journal of food and biosystems engineering
Volume	2
Issue number	1
Publication status	Published - 1 Jan 2017

Cite this

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

author = "{Trujillo Mesa}, {Antonio Jose} and E. Hebishy and M. Buffa",

year = "2017",

month = jan,

day = "1",

language = "English",

volume = "2",

pages = "40--49",

number = "1",

}

Production of physically and chemically stable sub-micron oil-in-water emulsions by ultra-high pressure homogenization and sodium caseinate as emulsifier. / Trujillo Mesa, Antonio Jose; Hebishy, E.; Buffa, M.

In: International journal of food and biosystems engineering, Vol. 2, No. 1, 01.01.2017, p. 40-49.

Research output: Contribution to journal › Article › Research